Sopa de Tortilla

Ingredients:

• 2 pounds chicken breasts
• 4 quarts water
• 1 teaspoon whole black peppercorns
• 2 cloves garlic, peeled
• 1 (1 lb) can whole peeled tomatoes, undrained
• (try to locate no-added-salt brands)
• 2 onions, cut into 1-inch pieces
• 1 green pepper, cut into 1-inch squares
• 3 sprigs fresh cilantro
• 1/2 teaspoon cumin
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 1 (10 ounce) package frozen corn
• 4 green onions, chopped
• Salt, to taste
• 1 cup cooked rice
• 2 teaspoons parsley, minced
• Arrange tortilla chips as garnish on 3 sprigs fresh cilantro on top of soup when served

Directions:

1. Combine chicken and water in large pot. Place celery seed, peppercorns, and garlic in a small cheesecloth.
2. Tie closed and add to stockpot. Cover and bring to boil. Reduce heat and simmer approximately 45 minutes or until chicken is tender.
3. Remove chicken from pot. Let stock cool. Remove saturated fat from stock.
4. Add next 8 ingredients; cover and simmer 30 minutes, more or less.
5. Add corn and green onions and simmer 10 more minutes. Season with salt to taste (just a little will do).
6. Dice chicken and add back to stockpot. Add rice and parsley.
7. Heat thoroughly and garnish with tortilla chips.

Nutrients:
(per serving = 1 cup)

• 123 Calories
• 17 gm Protein
• 2 gm Total Fat
• 1 gm Saturated Fat
• 40 gm Cholesterol (Dietary)
• 1 gm Fiber (Dietary)
• 141 Sodium

Cookery Classics
by Kathy Duran, R.D.
page: III-8