MEXICALI CHICKEN SOUP

Mexicali Chicken Soup image

Provided by My Food and Family

Categories Home

Number Of Ingredients 16

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Ingredients

1.25 pounds chicken breasts
1 cups onion
1 teaspoons garlic
141 ounces chicken broth
28 ounces tomatoes
16 ounces kidney beans
8 ounces tomato sauce
6 ounces tomato paste
4 ounces green chilies
2 teaspoons chili powder
1 teaspoons cumin
0.75 teaspoons dried oregano
0.5 teaspoons sugar
0.25 teaspoons salt
0.25 teaspoons black pepper
3 inches corn tortillas

Steps:

Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g