Light Chile Verde Soup

Name: Light Chile Verde Soup
Ingredients: 8 chicken breasts; 1 (14 1/2 oz.) can stewed tomatoes (undrained); 1 (28 oz.) can crushed tomatoes (undrained); 1 (22 oz.) can tomato sauce; 2 c. chopped onion; 4 cloves garlic; 6 or 7 c. chicken broth, reserved (or hot water); 4 (4 oz.) cans diced green chiles (undrained); 1 1/2 Tbsp. chopped jalapeno peppers; 1 Tbsp. sugar; 1/4 tsp. ground cloves; 2 tsp. ground cumin; 1/4 tsp. salt; 1/4 c. lemon juice; 1/4 c. dried parsley flakes

15 ingredients

5 steps

Ingredients

8 chicken breasts
1 (14 1/2 oz.) can stewed tomatoes (undrained)
1 (28 oz.) can crushed tomatoes (undrained)
1 (22 oz.) can tomato sauce
2 c. chopped onion
4 cloves garlic
6 or 7 c. chicken broth, reserved (or hot water)
4 (4 oz.) cans diced green chiles (undrained)
1 1/2 Tbsp. chopped jalapeno peppers
1 Tbsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1/4 tsp. salt
1/4 c. lemon juice
1/4 c. dried parsley flakes

Directions

1

Boil chicken; reserve broth.
2

Let cool; debone.
3

Combine stewed tomatoes and next 5 ingredients in a large Dutch oven. Bring to a boil over medium heat and simmer, uncovered, 20 minutes.
4

Add chicken to tomato mixture.
5

Stir in green chiles and remaining ingredients; cover and simmer 45 minutes.