 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | Green chiles, 4 oz canned chopped with liquid | 1/8 | teaspoon | chili powder | 1/4 | clove | garlic minced | 1/8 | teaspoon | oregano | 2 | cups | chicken broth, low sodium, and fat free | 1/3 | can (16 fl oz) | Tomatoes canned (1-14 oz), diced, not drained | 1/4 | cup | frozen whole kernel corn | 1/3 | breast, bone removed | chicken breast, boneless, skinless, cooked, | 1 | tablespoon | rice | 1/3 | teaspoon | olive oil, extra virgin | 1/4 | slice, large (1/4" thick) | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a large pot: Saute 1 TBLSP oil and 1 chopped onion. | | 2 | Add:
1 4 oz. can of diced chilis
1 tsp. chili powder
2 minced garlic cloves
1 tsp. oregano
8 cans chicken broth
1 can chopped tomatoes with juice
1 1/2 cans corn (I use frozen corn)
Simmer 30-40 minutes. | | 3 | Add:
3 cooked and shredded chicken breasts
1/2 cup rice
Simmer 1 hour. | | 4 | Place broken tortilla chips in bottom of soup bowl, top with grated cheese (1-2 tblsp.) then add soup. |
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