Mexican

CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP is for Soup.

CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP takes 30 minutes to prepare.

CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP takes 90 minutes to cook.

CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP makes 16 servings.

The ingredients for CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP are:

YIELD FROM 1 COOKED FRYER/ROASTER CHICKEN
1GAL CHICKEN BROTH
2 CANS MEXICAN STYLE DICED/STEWED TOMATOES
2 MEDIUM ONIONS, CHOPPED
1/4 CUP BUTTER
1 CAN DICED GREEN CHILES
2TBSP DICED JALAPENO PEPPERS (CANNED)
2TSP CRUSHED GARLIC
1 CUP LIME JUICE
4 CUPS SHREDDED COLBY/JACK CHEESE
1 BAG (227G/8OZ) BAG OF MY NANA'S TORTILLA STRIPS

Here is how you make CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP:

POUR 1 GALLON OF WATER OVER CHICKEN IN A POT. BOIL 1 HOUR AND REMOVE, RESERVING BROTH.CHOP AND COOK ONION IN MELTED BUTTER FOR 5 MINUTES, UNTIL STARTING TO BROWN. ADD GREEN CHILES AND GARLIC AND COOK 5 MORE MINUTES. ADD COOKED ONION MIXTURE, LIME AND TOMATOES TO BROTH AND RETURN TO A SIMMER WHILE YOU SHRED THE CHICKEN; THEN ADD SHREDDED CHICKEN. AND SIMMER AN ADDITIONAL 30 MINUTES TO LET FLAVORS COMBINE.IF BROTH IS WEAK, ADD 2-4 BOUILLON CUBES. IF YOU LIKE MORE SPICE, ADD MORE JALAPENOS (I USUALLY DO AS MANY AS 4). SERVE WITH 1/4 CUP SHREDDED MEXI-BLEND CHEESE AND A SPRINKLING OF TORTILLA STRIPS OR CRUSHED TORTILLA CHIPS. IT'S AMAZING!ADAPTED FROM MY FAVORITE COOKBOOK:http://www.amazon.com/Spirit-Earth-Native-Cooking-America/dp/1584790245 Serving Size:?MAKES 16 1 CUP SERVINGS

The nutritional information for CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 278.8

• Total Fat: 16.1 g
• Cholesterol: 81.4 mg
• Sodium: 1,309.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.7 g
• Protein: 21.5 g

CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP is Mexican cuisine.

The dietary needs meet for CASARANDA - YUCATECAN CHICKEN and LIME TORTILLA SOUP is Low Carb