3.5 lb. whole chicken
1 lg. onion, chopped
1 green pepper, chopped
1 jalapeno pepper, minced
2 cloves garlic, minced
2 Tbs. oil
1 Tb. chili powder
1 tsp. ground cumin
14 oz. can whole tomatoes, crushed
3 c. reserved chicken broth
2 c. crumbled corn tortillas softened in 1 c. broth for 30 minutes
Reserved chicken, cut up
15 oz. can kidney beans, drained
1 tsp. salt
Pepper
Cover chicken with water in large pot & bring to a boil. Reduce heat, cover & simmer until done. Remove chicken from broth, & when cool enough to handle, discard skin, remove meat from bone & chop. Set aside. Skim fat from broth. Reserve 4 c., freeze rest for later use. In same pot, saute onion, peppers & garlic in oil until soft. Add chili & cumin & saute another minute. Add tomatoes with juice to pot along with 1 c. broth. Add more broth as needed. Pureee softened corn tortillas & broth until smooth. Whisk into soup mixture. Add chicken & beans & season. Simmer 15 minutes, serve. 646 cal, 42g fat, 75mg chol, 208mg sod
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