This was served at a friend's house & we enjoyed it. My wife & I changed some of the ingredients to improve it to our tastes. Everyone we have served it to has since begged for the recipe, as it is so good. This is a one bowl meal, easy to fix & hearty enough for any appitite. A real "crowd pleaser".
1 3-pound whole chicken (enough to yield 3-4 cups meat)
2 tablespoons butter or margarine
1or 2 jalapeno peppers
2 cans stewed tomatoes, chopped medium
1 can beef broth
2 cans chicken broth
1 can tomato soup
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning (optional)
1/2 teaspoon lemon pepper
1/2 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 package wheat tortillas, cut into bite-size strips
garnish: Monterrey Jack cheese
Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.
Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.
I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.