Trudy's Tortilla Soup Recipe
Servings: 1
Ingredients
- 2 Tbsp. Margarine, (2 to 3)
- 1 lb Boneless skinless chicken breasts, cut in 1/2" cubes
- 2 x Poblano peppers, diced
- 2 x Anaheim chili pepper, diced
- Â Â Kernals from 1 ear of fresh corn
- 1 lrg Tomato, diced
- 1/2 lrg Onion, diced
- 2 x Cloves garlic, finely minced
- 1/2 Tbsp. Grnd cumin
- 1/2 Tbsp. Grnd black pepper
- 1 Tbsp. Chicken base, * see note
- 1 Tbsp. Salt or possibly to taste
- 1Â 1/2 x Bay leaves
- 15 ounce Tomato juice
- 3 quart Water
- Â Â Monterey jack or possibly cheddar cheese and tortilla chips for garnish
Directions
- In a soup or possibly stock pot, heat the margarine and add in the next seven ingredients. Saute/fry till the chicken is cooked, the veggies are tender and the onion transparent. Add in the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 min. Serve with shredded Jack or possibly Cheddar cheese and broken tortilla chips.
- Makes about 3 1/2 qts.
- NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 Tbsp. chicken base and 3 qts of water can be replaced by 3 qts of chicken broth. Sherry Zeiss Austin, Texas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3880g | |
| Calories 800 | |
| Calories from Fat 318 | 40% |
| Total Fat 36.03g | 45% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 4.26g | |
| Cholesterol 196mg | 65% |
| Sodium 8907mg | 371% |
| Potassium 2140mg | 61% |
| Total Carbs 35.83g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 19.75g | 13% |
| Protein 81.96g | 131% |
