Yield:1 gallon; Serving size: 245 grams
Ingredients
½ cup All Natural Canola Oil
2 lbs Boneless, Skinless Chicken Breast, Free Range, Organic, Cut into Strips
1 cup Green Bell Peppers, Small Diced
2 cups Carrots, Small Diced
1 Tbsp + 1 tsp Carrots, Small Diced
1-1/4 quarts Garlic, Minced
1/3 cup + 1Tbsp Custom Culinary® Master’s Touch® All Natural Reduced Sodium Chicken Base (5117)
2 quarts Tomatoes, Red, Canned Whole in Juice, No Salt Added, Diced
1 cup Organic Picante Sauce
1 Tbsp and 1 tsp Cumin, Ground
2 tsp Chili Powder
1 tsp Black Pepper, Ground
1 tsp Hot Pepper Sauce
2 2/3 cups Whole Wheat Tortillas, Julienne Cut, 1.5" Strips
Preparation
1. In a large bowl, combine oil, chicken, onions, peppers, carrots, and garlic, mixing until chicken is evenly coated with oil.
2. In a 6 quart sauce pot over medium high heat, sauté chicken until evenly browned, stirring frequently.3. In a food processor, combine water, Master’s Touch® All Natural Reduced Sodium Chicken Base, tomatoes, picante sauce, cumin, chili, black pepper and pepper sauce. Puree 3 minutes.
4. Add tomato mixture to sautéed chicken. Heat to boiling over medium high heat. Reduce heat and gently boil 15 minutes.
5. Slowly add tortilla strips while stirring.
Nutrition Facts
| Serving Size | 245 g |
| Calories | 160 |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 30 mg |
| Sodium | 790 mg |
| Carbohydrates | 13 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Protein | 13 g |
