| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion chopped |
| 3 |
|
Fresh jalapeno peppers |
| 2 |
tb |
Oil |
| 4 |
|
Chicken breast; (shredded) |
| 1 |
cn |
(14 1/4 oz) whole tomatoes or |
| 8 |
|
Ripe roma tomatoes; (diced) |
| 1 |
cn |
Rotel tomatoes & green chilies |
| 1 |
cn |
(10 1/2 oz) beef broth |
| 1 |
cn |
Chicken broth or broth from cooked chicken |
| 1 |
cn |
Campbell's tomato soup |
| 1 1/2 |
cn |
Water; (from tomato soup can |
| 1 |
ts |
Ground cummin |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Lemon pepper |
| 2 |
tb |
Tabasco sauce |
| 4 |
|
Corn tortillas; (cut in pieces) |
| 1/4 |
c |
Cheddar cheese |
INSTRUCTIONS
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@ix.netcom.com> on Mar 1,
1998
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