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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 24 |
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a hearty soup Ingredients:
8 boneless chicken breasts |
2 whole green bell peppers |
2 (14 ounce) cans whole tomatoes |
2 medium onions, chopped |
2 (10 ounce) cans enchilada sauce |
2 (3 ounce) cans chopped green chilies |
3 garlic cloves, minced |
1 (10 ounce) can chicken broth |
1 (10 ounce) can beef broth |
2 teaspoons ground cumin |
2 teaspoons chili powder |
2 teaspoons salt |
2 teaspoons pepper |
1 bay leaf |
2 teaspoons ground red pepper |
2 cups colby or 2 cups monterey jack cheese, shredded |
1 avocado, peeled and diced |
1 (24 count) bag corn tortillas |
sour cream, as garnish |
Directions:
1. Grill chicken and peppers on grill. Peel peppers and remove seeds. Chop. Combine chopped chicken, roasted peppers, whole tomatoes, enchilada sauce, onion, green chiles and garlic in stock pot. Add water, chicken broth and beef broth. Add cumin and chili powder, salt, pepper, red pepper and bay leaf. Cover and bring to a boil, then simmer and cook for 2 hours. Lightly brush tortillas in vegetable oil. Cut into 2 1/2 x 1/2 strips. Grill until crisp and sprinkle with grated colby/monterey jack cheese and serve with soup, Garnish with avocado and sour cream.
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