AMY'S MEXICAN SOUP RECIPE | ALLRECIPES
This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.
Provided by RLITTLE1
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven broiler.
- Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
- In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
- Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Nutrition Facts : Calories 283.9 calories, CarbohydrateContent 17 g, CholesterolContent 62.1 mg, FatContent 14.3 g, FiberContent 5.6 g, ProteinContent 22.2 g, SaturatedFatContent 7.1 g, SodiumContent 905.6 mg, SugarContent 2.5 g
AMY'S MEXICAN SOUP RECIPE | ALLRECIPES
This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.
Provided by RLITTLE1
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven broiler.
- Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
- In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
- Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Nutrition Facts : Calories 283.9 calories, CarbohydrateContent 17 g, CholesterolContent 62.1 mg, FatContent 14.3 g, FiberContent 5.6 g, ProteinContent 22.2 g, SaturatedFatContent 7.1 g, SodiumContent 905.6 mg, SugarContent 2.5 g
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