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Raciónes: 12

Ingredientes

Cost per serving $1.83 view details

Direcciones

  1. To make stock: Preheat oven to 400 degrees.
  2. Place onions, carrots, celery, garlic and jalapeno pepper on a foil-lined baking pan sprayed with nonstick cooking spray. Place chicken pcs on top of the vegetables and roast for 1 hour, tossing occasionally.
  3. Remove from oven and place chicken and vegetables in a stockpot with peppercorns, oregano, bay leaf, parsley and water. Bring to a boil, reduce heat and simmer for 30 min.
  4. Remove chicken from stock. When chicken is cold sufficient to handle, remove meat from skin and bones and chop meat. Chill till ready to use meat.
  5. Return bones and skin to stockpot and simmer for another 1 1/2 hrs. Strain chicken stock and chill in a shallow pan to cold. When stock has cooled, skim and throw away fat. Stock will keep in the refrigerator for up to 3 days.
  6. Freeze for longer storage.
  7. To make seasoning mix: In a small bowl, combine the salt, oregano, onion pwdr, garlic pwdr, black pepper, cumin, paprika and chili pwdr. Stir to mix well.
  8. To make soup: In a large stockpot, heat the butter or possibly oil over medium heat.
  9. Add in 1/3 of the onions, 1/3 of the seasoning mix and 2 tsp. garlic. Saute/fry for 3 to 5 min. And another 1/3 of the onions, 1/3 seasoning mix and 2 tsp. garlic. Saute/fry another 3 to 5 min. Add in the remaining 1/3 onion, 1/3 seasoning mix, 2 tsp. garlic, carrots, diced tomatoes and their juice and the chicken broth. Bring to a boil, reduce heat and simmer till the carrots are almost tender, about 5 min.
  10. Add in the green pepper, zucchini, olives, green chilies, jalapeno pepper, corn and tomato sauce. Bring to a simmer and simmer till the zucchini is tender-crisp, being careful not to overcook vegetables. Add in the reserved chicken and lime juice. Season to taste with the remaining garlic and any additional seasonings desired. Garnish each serving with shredded cheese, cilantro and tortilla chips.
  11. Note: You can use canned chicken broth in place of homemade stock. Be sure to eliminate the salt and cook about 1 lb. of boneless skinless chicken breasts in the broth for about 20 min. Use this chicken in the recipe. Send name of the restaurant, its address and telephone number, plus your full name, address and daytime telephone number.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 666g
Recipe makes 12 servings
Calories 568  
Calories from Fat 386 68%
Total Fat 43.01g 54%
Saturated Fat 12.62g 50%
Trans Fat 0.0g  
Cholesterol 102mg 34%
Sodium 1486mg 62%
Potassium 848mg 24%
Total Carbs 19.19g 5%
Dietary Fiber 4.5g 15%
Sugars 7.19g 5%
Protein 28.2g 45%
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