Chicken Tortilla Soup

Nutrition Facts

2,881.46

1,136.66

121.12g

186.33%

47.07g

235.35%

450mg

150%

10,624.75mg

442.70%

2,265.74mg

64.74%

260.44g

86.81%

44.60g

178.40%

56.36g

177.66g

355.32%

113.12%

704.75%

195.5%

69.38%

21.24%

61.87%

31.52%

43.33%

222.1%

53.64%

141.6%

43.24%

16%

69.77%

38.16%

45.35%

117.44%

22.03%

53.87%

Stock

6 c Water
6 cubes Chicken Bullion Cubes
1/2 Yellow Onion
14 1/2 oz Tomatoes
1 can Jalapeños
4 oz Green Chilies
1/4 bunches Cilantro
12 cloves Garlic
1 tsp Ground Cumin

After an hour

2 tbsp Cornstarch
1 pkg Peas
1 can Corn
1 Yellow Bell Pepper, diced
2 Chicken Breasts, cooked

Garnish

Puree cilantro, jalapeños, onion, chilies, garlic, and tomatoes in a blender or food processor. Heat stock and add pureed mixture. Add cumin. Bring to a boil, reduce heat and simmer about 1 hour.

Stir dissolved cornstarch into stock. Add peas, corn, bell pepper and chicken.

Garnish with fried tortilla strips, cheese and avocado.

Equipment 8 Quart Stockpot

Tags Mexican

Cost: $16.86 ($16.86 per serving)

Source: http://southernfood.about.com/od/soupandstew/r/bl30414u.htm

Notes

Need to determine serving size.
Modified from linked recipe. Need to update recipe with fresh tomatoes, as that resulted in better soup.