Tejas Taco Soup
| 1 pound boneless chicken breasts, skinned and cut into bite size pieces |
1/2 cup lowfat Monterey Jack cheese, shredded |
| 6-8 ripe tomatoes, peeled, seeded and chopped |
1/4 cup cilantro (may be called Mexican parsley), minced |
| 26 ounces skimmed chicken broth (homemade is best) |
1/4 cup commercial green taco sauce or regular flavor salsa |
| 1 4-ounce can chopped green chiles |
24 corn tortilla chips, coarsely crumbled |
| 4-5 green onions, minced |
|
|
Combine chicken, tomatoes, broth and chiles in soup pot. Simmer for 20
minutes or until chicken is just cooked.
To each soup bowl, add 1 cup soup and top with 1 tablespoon minced green
onion, 1 tablespoon cheese, 11/2 teaspoons cilantro and 11/2 teaspoons green
tqaco saauce or salsa. Top with tortilla chips and serve hot. Serves 8
Thought that some of you in areas outside of Texas might enjoy trying
this great soup!
|
Return to Marie's Cookbook Recipe List
|
No part of this ezine may be used or reproduced, in
any manner, without written permission from Marie Simpson.
© 2000-2010 Copyright all rights reserved.
|
|
