 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I got this recipe by eyeballing an HEB soup kit. All of the measurements are negotiable, depending on your personal tastes; I add different amounts of veggies each time depending on my mood/cravings. This also freezes well, which really helps out for a quick but healthy meal on short notice! I always use fresh veggies; they come out better. Ingredients:
1 green bell pepper |
1 medium onion |
1 corn on the cob |
2 serranos |
2 garlic cloves |
3 tablespoons olive oil |
2 -4 chicken breasts |
4 cups roma tomatoes |
1/2 cup chili powder |
8 cups water |
salt, to taste |
1/8 cup fresh ground pepper |
1/3 cup cilantro |
2 limes, juice of |
8 ounces cheese, grated |
4 ounces tortilla chips |
Directions:
1. De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
2. Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
3. Add veggies to the chicken, water, chili powder, salt, and pepper.
4. Saute the roma tomatos for 5 minutes and add to the soup.
5. Boil the soup for 15 minutes.
6. Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
7. If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.
|
|