Chicken Tortilla Soup (Adjusted from Page 72)

  • 1 lb Chicken, (3 frozen breast or 6 tenders)
  • 1 15 oz can Rotel Tomatoes
  • 3 Tablespoons Chili Powder
  • 1/2 Cup, chopped Hatch Green Chilies
  • 1 Onion, chopped
  • 2 Tablespoons Garlic , minced
  • 1 Tablespoons Chicken Base (Tones)
  • 2 teaspoons Salt
  • 4 Cups Water
  • 1 can Corn
  • 1 teaspoon Cumin
  • 1 Tablespoons Cilantro, chopped
Put all ingredients large pot on stove top. Cover and cook on low for 1 hour. (If water cooks down add more)  Remove chicken and cut in pieces. Replace chicken cook another 30 minutes.Serve with sour cream and avocados and chips.

One Comment Add yours

  1. Well it was good BUT, those chilies were/are hot hot hot! Had to add sour cream to eat it — Did you know that milk and milk products kill the hot in peppers?

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