Mexican

Chichen "tortilla" soup is for Dinner.

Chichen "tortilla" soup takes 15 minutes to prepare.

Chichen "tortilla" soup takes 30 minutes to cook.

Chichen "tortilla" soup makes 8 servings.

The ingredients for Chichen "tortilla" soup are:

8 cup Organic Free Range Low Sodium Chicken Stock (by WHIDBEYNURSE)
32 oz Kroger Value Boneless Skinless Chicken Breasts With Rib Meat (With Up To 15% Chicken Broth) (by ARCTIC_BLONDE)
1 cup Black Beans - Dakota's Pride, canned, 15.5 oz (by LJONES23)
1 large Onions, raw
32.5 gram(s) serano (by SARAGINA)
5 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11)
3 stalk, large (11"-12" long) Celery, raw
3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
1 serving Saz?n Goya (Saz?n with Azafr?n) (by JRENEE25)
1 clove Garlic
2 tbsp Extra Virgin Olive Oil

Here is how you make Chichen "tortilla" soup:

Sautee onions pepper, galic, celery carrots. Add everything else and simmer until chicken is falling apart. remove shicken to shead and return to pot. Serving Size: makes 8 1 cup servings +/-Number of Servings: 8Recipe submitted by SparkPeople user CAB605.

The nutritional information for Chichen "tortilla" soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 236.1

• Total Fat: 6.6 g
• Cholesterol: 55.0 mg
• Sodium: 667.1 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 3.3 g
• Protein: 26.5 g

Chichen "tortilla" soup is Mexican cuisine.

The dietary needs meet for Chichen "tortilla" soup is Gluten Free