Chicken Tortilla Soup
Poultry
- 8-12
SERVES
Submitted by Valerie Dieling
Ingredients
- 3 large chicken beasts
- 3 boxes of organic chicken broth
- 1 red bell pepper
- 1 green bell pepper
- 4 Tbsp vegetable oil
- 2 gloves garlic
- 3 Tbsp cumin
- 1/2 tsp red pepper flakes
- 5 Tbsp chili powder
- 1 large can Rotel tomatoes with green chilies (do not substitute)
- 1 small can Rotel tomatoes with green chilies (do not substitute)
- 1/2 box small pasta shells
- 1 bunch cilantro, stems and leaves finely chopped
- Tortilla chips, broken up for topping
Directions
Cook chicken in skillet over medium heat with a little broth until done; remove to rest 10 minutes and cut into bite-size pieces. Remove seeds from peppers. In large Dutch oven, add vegetable oil, garlic and peppers; sauté until tender. Add chicken and sauté 2 more minutes. Add all spices, stirring well. Add tomatoes and remaining broth; simmer on low for about 2 hours. Add pasta and simmer until shells are cooked. Add cilantro. Serve with tortilla chips.
