Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Less 1 cup water |
| 13½ ounce | Chicken breasts w/skin |
| 1½ tablespoon | Chicken base |
| ¼ pounds | Yellow onion, chopped |
| 3 ounces | Green bell pepper, chopped |
| ½ ounce | Fresh jalapeno pepper, chopped |
| 3 ounces | Carrots, grated |
| 2 tablespoons | Corn oil (up to 3) |
| ¾ teaspoon | Ground cumin |
| 3 ounces | Green chilies, diced |
| 28 ounces | Can peeled chopped tomatoes w/juice |
| 1¼ cup | Tomato juice |
| ⅓ cup | Plus |
| 1 teaspoon | Cilantro, chopped |
| \N \N | Monterey jack or cheddar cheese |
| \N \N | Tortilla chips |
GARNISH
In a stockpot, place the water; chicken and chicken base and boil until the chicken is tender and no longer pink. While the chicken is cooking, saute the onion, bell pepper, jalapeno and carrots in the corn oil until tender.
Remove the cooked chicken from the broth and reduce the heat to a simmer.
Remove the skin from the chicken and cut chicken into cubes. Add the sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and chicken to the stockpot. Simmer 10-15 minutes over medium-low heat. Add the cilanto and simmer 10-15 minutes more.
To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with grated Jack or Cheddar cheese. Makes about 3¾ quarts.
Recipe by: Lone Star Cafe Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss <zeiss@...> on Wed, 15 Jan 1997.