22 oz. frozen Cubed Chicken Breast Dices
1 onion or 1/2 tsp. Onion Powder
2 garlic cloves, pressed
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
6 Chicken boullion cubes
28 oz. diced tomatoes, undrained
7 oz. chopped green chilies, undrained
8 tsp fresh cilantro, snipped
1 cup shredded cheddar cheese
6 cups water, (To be added when ready to cook.)
In a gallon size freezer bag pour chicken pieces, onions, garlic, chili powder, cumin, boullion cubes and green chilies. In a snack size bag place snipped cilantro. In a sandwhich bag pour 1 cup of cheddar cheese. Pack all of the bags into another gallon size bag.
Pour chicken mixture into an 8 qt. pan. Add 6 cups water. Heat on medium high until boiling. Reduce heat and simmer 10 minutes. This may also be cooked from frozen and/or in a crockpot. Serve by placing tortilla chips in the bottom of your bowl. Ladel soup over the top. Place cheese on the top and sprinkle with cilantro if desired. You may also add sour cream if you like, we didn't think it needed it.
Yield: 8 servings