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Chicken Taco Soup
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- #108605
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound boneless skinless chicken breast, grilled
1 large onion, chopped
2 fresh jalapenos, seeded and chopped
4 cloves garlic, minced
2 large carrots, chopped
1 red bell pepper, chopped
4 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 teaspoon hot pepper sauce
salt, to taste
1/2 cup flour
1 can (14 ounce size) whole tomatoes
2 quarts chicken stock
8 corn tortillas cut into thin strips
vegetable oil, for frying
1/2 cup sour cream
1 avocado, chopped
1 cup shredded cheese
chopped fresh cilantro to taste
directions
Chop the chicken into bite-size pieces. Saute the onion, jalapenos, garlic, carrots, red pepper, and chicken in 4 tsp oil in a stockpot for 5 minutes. Stir in the cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until mixed. Add the tomatoes and chicken broth, mix well. Simmer for 1 hour, stirring frequently.
Fry the tortilla strips in 1/4 inch oil in a skillet until crisp, drain. Arrange several tortilla strips in each soup bowl. Spoon 1 tbsp each of the sour cream and chopped avocado over the tortilla strips. Ladle the soup over the layers, sprinkle with cilantro, and cheese if desired.
added by
sgre52160
nutrition data
380 calories, 16 grams fat, 28 grams carbohydrates, 28 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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