Wayne's Words Archive
Active Member
1 onion chopped
4 cups chicken broth or bouillon
3 Cloves Garlic minced
2 -14 OZ Cans Crushed tomatoes
2-3 Celery Stalks Chopped
1 Bunch Cilantro chopped
1 Tsp Olive Oil
1 Bag frozen white shoe peg corn
4 Chicken Breast cooked and cubed
1 4 OZ Can chopped green chilies
2 tsp chilli powder
3/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp oregano
Chopped Avocado
Shredded Jack Cheese (peppered if you like)
tortilla chips
Sour Cream
4 cups chicken broth or bouillon
3 Cloves Garlic minced
2 -14 OZ Cans Crushed tomatoes
2-3 Celery Stalks Chopped
1 Bunch Cilantro chopped
1 Tsp Olive Oil
1 Bag frozen white shoe peg corn
4 Chicken Breast cooked and cubed
1 4 OZ Can chopped green chilies
2 tsp chilli powder
3/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp oregano
Chopped Avocado
Shredded Jack Cheese (peppered if you like)
tortilla chips
Sour Cream
- Saute onion, garlic celery in olive oil. Add diced chicken. Stir in Chili powder, cumin,cayenne pepper and oregano. Add broth.
- In food processor put 1 can tomatoes with approximately 1/4- 1/2 Cup chopped cilantro. Blend until saucy but chunky. Add to soup.
- Add other can of tomatoes, about 3/4 Cup chopped cilantro chopped green chilies and corn.
- Let simmer for a while to let the flavors meld- about 15 min. The longer the better 30-45 min You can add more broth if you like.
- Serve, adding avocado, cheese, tortilla chips and sour cream as desired.