Ingredients:
3-4 chicken breasts, cooked (grilled or boiled) & cubed
3-14oz. cans chicken broth
1-14oz. can beef broth
1-8oz. can tomato sauce
1-10oz. can Rotel tomatoes
2 cloves garlic, crushed
½ tsp. cumin
½ tsp. thyme
½ tsp. pepper
1 tsp. cilantro (or 1 T. fresh chopped cilantro)
1 bunch green onions, chopped
Mix chicken with broths, tomatoes, sauce, garlic, cumin, thyme, and pepper. Simmer and add cilantro and green onions. Serve topped with grated Monterrey Jack cheese and tortilla chips. Diced avocado is also great on top of soup.
Variation: sometimes I add 1-14oz. can of Hatch green enchilada sauce instead of tomato sauce (but will make it spicier.)
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