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3-cloves garlic, chopped

1 onion, chopped

1 4-ounce can green chilies, chopped

3 tablespoons Olive Oil

1 16-ounce can stew tomatoes, chopped

1 10-ounce can Rotel tomatoes, chopped

6 cups of chicken stock or broth

4 cups of chicken meat - You can use canned Cooked Chicken or if you have time – cook a whole chicken in a big stock pot. De-bone and save the liquid.


1 tablespoon cumin

1 tablespoon chili powder

½ tablespoon salt

1 teaspoon pepper

1 tablespoon lemon pepper

¼ teaspoon Tabasco

2 teaspoons Worcestershire sauce



6 corn tortillas, cut into strips


Optional Garnishes:

Monterey Jack cheese, shredded

Sour cream

Avocado, chopped

Tortilla chips



Simmer garlic, onion, and green chilies in oil in a large soup pot until onions are tender, about 3 minutes. Add remaining ingredients except seasonings and tortilla strips. Bring to boil. Add seasonings and simmer 1 hour. About 15 minutes before it is done, add the tortilla strips – if you want. Serve with a garnish of your choice.


This is going to make you a bunch of soup. A family of four can eat off this for about three days. If you don’t’ already have a runny nose from the cold weather, this stuff will take care of that – keep the tissues nearby! Yummy stuff for sure.



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