1-2 chix breasts cooked and shredded. I usually make a roast chix and use the left over meat.
Onions, celery, mushrooms as much or as little as you want. Saute in oil or water until soft. Or add any veggies you want.
1-2 small cans of chic broth.
1 can of water
1 can of diced tomatoes with juice
1 tsp oregano ( my herbs are all dried but you could easily use fresh and it will taste better)
1 TBSP or more cilantro
1 tsp or more of cumin
1 tsp of chopped garlic ( I use the kind in oil)
½ tsp of chili powder
¼ tsp of garlic power
I used a bag of frozen Southwest blend veggies from Wegman's that had corn, red peppers, onions and black beans. The beans added an awesome flavor.
Cook on boil for 20 minutes stirring so it doesn’t burn. Add more water if necessary.
Top with a dollop of cheese, sour cream or tortilla strips. 106 calories before this step.
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