From: Kara Deverall
1/2 lb. boneless, skinless chicken (boil and shred)
1 15 oz. can whole tomatoes
1 10 oz. can green enchilada sauce
1 med. onion, chopped
1 4 oz. can green chiles, chopped
2 cloves garlic, chopped
2 c. water
1 14 oz. can chicken broth
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
Cook onion and garlic in soup pan with a little bit of vegetable oil. Cook until onions are transparent. Add all the ingredients and heat through. Serve with homemade tortilla strips. Serve with sour cream, cilantro, and cornbread.
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