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1/3 cup chopped onion 3 cloves garlic, chopped 1 tsp cumin 1 tsp dried Mexican oregano 1/2 tsp chili powder 1/4 tsp black pepper 6 cups chicken broth 1 14-ounce can diced tomatoes 1 can diced green chiles or 4-5 Anaheim chiles, roasted, peeled and chopped 10 six-inch-diameter corn tortillas, cut into 1/8-inch wide strips 1 1/2 lb boneless chicken breast, partially frozen 2 Tbsp chopped fresh cilantro 1 Tbsp chopped jalapeno 1 15-ounce can northern white beans, drained While chicken is still partially frozen, slice thinly into pieces the size and thickness of a quarter, then allow to finish thawing. Heat a 6-quart stockpot over medium heat, then sauté onion, garlic, cumin, oregano, chili powder and black pepper for one minute. Add broth, tomatoes and juice, green chiles and jalapenos. Increase heat to high, bring to a boil. Add tortilla strips to boiling soup. Reduce heat and simmer, covered, for 15 minutes. Add beans, return to a rapid boil over high heat, add chicken, reduce heat and cook 3-4 minutes until chicken is no longer pink. Remove from heat, stir in cilantro. Yields 2 1/2 quarts. This recipe was added: 4 October 2020 |