Santa Fe Soup
- Ready In:
- 4hrs 10mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 4 cloves garlic, chopped or 2 teaspoons chopped garlic, from the jar
- 2 onions, chopped
- 1 teaspoon oil
- 1 lb chicken breasts or 1 lb chicken thigh, cut into 1 inch pieces
- 28 ounces tomatoes, canned or fresh
- 2 (15 ounce) cans chicken broth (or 4 cups prepared chicken buillion)
- green chili, in the amount you desire (frozen or fresh is best)
- 1⁄2 cup salsa
- 1⁄2 teaspoon comino
- salt
- 1⁄2 teaspoon oregano
- 1⁄2 cup white rice
- green onion, chopped
- fresh cilantro stem
- cheddar cheese, grated
- sour cream
- chopped jalapeno
directions
- Cook the onion and garlic in the oil.
- When the onion is translucent, throw in the chicken bits and cook until they are no longer pink.
- Add all but the green onions, cilantro, cheddar, jalepenos, and sour cream.
- Cook a minimum of one hour on low.
- This can be simmered all day.
- When you are ready to serve, put out small bowls of green onions, cilantro, cheddar, jalepenos, and sour cream and let everyone serve themselves.
- Best served with flour tortillas or tostada chips.
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RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible