Tuesday, March 6, 2012

Grilled Chicken Kale Tortilla Soup

1 6 Quart Dutch Oven
8 Ounces Sliced White or Portebella Mushrooms
1 Diced Onion
1/8 TSP Canola Oil
1 TBSP Minced Garlic
1 Bunch Chopped Green Kale
1/2 Package of Tyson Frozen Grilled Chicken Strips
1 Box 32 Ounces/4 Cups Very Low Sodium MSG Free Chicken Broth/Stock
1/8 TSP Sea Salt
1/8 TSP Ground Black Pepper
1 TSP Onion Powder
1 TSP Garlic Granules
1 TSP Smoked Paprika
1 TSP Ground Cumin
1 TSP Ground Corriander
1 TBSP Amore Tomato Paste
1-3 Drops Tabasco Chitpotle Pepper Sauce
!4.5 Ounce Can of No Salt Added Petite or Diced Tomatoes
Garden of Eatin Blue Corn Chips

Add Oil To Dutch Oven
Add Chicken Broth
Add Onion, Mushrooms, Kale, Garlic & Spices
Add Tomato Paste & Chitpotle Sauce
Cook on Medium Heat With Cover 45 Min- Hour
Add In Tomatoes
Add In Chips When You Ready to Serve in Oven or Individual Bowls

Ready To Cook

Ready To Eat

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