Tuesday, July 27, 2010
Click here for printable recipe.
Using a large pot, saute the following:
2 tsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
When soft, add the following ingredients:
3 chopped green chilies (or four (4-oz. each) cans)
5 breasts chicken, shredded or chopped
2 cups frozen corn
1 can black beans
3 tsp cumin
1 tsp chili powder
4 (14 oz.) cans chicken broth
2 (14 oz.) cans diced tomatoes
2 (8oz.) cans tomato sauce
1/2 cup dry white wine (or water)
(If you are using full chicken breasts on the bone, put them in with other ingredients and after 15 minutes remove them. Use two forks to pull chicken apart. Return shredded chicken to pot and simmer additional 45 minutes). Serve topped with shredded cheese and tortilla chips or fried tortilla strips.
To make FRIED TORTILLA CHIPS, cut about 10 corn tortillas in thin strips and fry in heated vegetable oil until browned. Drain, dry and cool on paper towel and use them as a topping on your soup!