Chewin'

the News

April 2008

Chicken Tortilla Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Shredded or chopped chicken	2-1/2 C.	5 C.	7-1/2 C.	10 C.	12-1/2 C.	15 C.
Enchilada sauce mix	1 packet	2 packets	3 packets	4 packets	5 packets	6 packets
Canned tomato puree	28 oz.	56 oz.	84 oz.	112 oz.	140 oz.	168 oz.
Water	2-1/2 C.	5 C.	7-1/2 C.	10 C.	12-1/2 C.	15 C.
Canned chopped green chilies	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Chopped onion	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Chicken broth	1-3/4 C.	3-1/2 C.	5-1/4 C.	7 C.	8-3/4 C.	10-1/2 C.
Chili powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Black pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Chopped fresh cilantro	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Frozen corn	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
On hand:
Corn tortillas	4	8	12	16	20	24

Assembly Directions:

Slow Cooker: Place all the ingredients except corn in a slow cooker. Stir to mix. Cover and cook on low for 6 to 8 or on high for 3 to 4 hours.

Stovetop: Place all ingredients except corn in a large stock pot. Stir to mix. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the onions are tender but not mushy.

Freezing Directions:

Cool. Add corn to soup and stir to mix. Pour into freezer container or freezer bag. Seal, label and freeze.

Serving Directions:

Thaw. Reheat; stirring often. Preheat oven to 350 degrees. Cut tortillas into thin strips. Spray baking sheet with cooking spray or brush with oil. Arrange tortilla strips in a single layer on the baking sheet. Bake for 15 minutes or until strips are browned, stirring every 5 minutes. Cool and sprinkle on top of soup before serving.

Nutritional Information:

Per Serving: 268 Calories; 4g Fat (14.0% calories from fat); 25g Protein; 34g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 892mg Sodium. 

Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 2-1/2 Vegetable.

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