Yield: 1 Servings
Measure | Ingredient |
---|---|
1 medium | Onion chopped |
3 \N | Fresh jalapeno peppers |
2 tablespoons | Oil |
4 \N | Chicken breast; (shredded) |
1 can | (14 1/4 oz) whole tomatoes or |
8 \N | Ripe roma tomatoes; (diced) |
1 can | Rotel tomatoes & green chilies |
1 can | (10 1/2 oz) beef broth |
1 can | Chicken broth or broth from cooked chicken |
1 can | Campbell's tomato soup |
1½ can | Water; (from tomato soup can |
1 teaspoon | Ground cummin |
1 teaspoon | Chili powder |
1 teaspoon | Salt |
½ teaspoon | Lemon pepper |
2 tablespoons | Tabasco sauce |
4 \N | Corn tortillas; (cut in pieces) |
¼ cup | Cheddar cheese |
Cook (medium heat) first three ingredients, saute onions, add jalapenos & garlic, cook for couple of minutes & add chicken. Cook for about 3 minutes & add tomatoes. Cook all together for about 5 minutes, add rotel tomatoes, beef broth, chicken broth, tomato soup, water & all seasoning spices.
Simmer for about 50 minutes & add tortilla & cook for 10 minutes.
** Fry tortillas before adding to soup ** Optional Recipe by: Chef Al Jendrzey - San Antonio Posted to recipelu-digest by "bunny" <layla696@...> on Mar 1, 1998