In a 6 quart Dutch oven combine the first 11 ingredients. Bring to boil and reduce heat. Cover and simmer for 1- 1& 1/2 hours or until chicken is very tender. While that's cooking, heat 1/2 inch of corn oil in a heavy saucepan. Add corn tortillas a 1/4 at a time. Cook about 60 seconds. Use a slotted spoon and place on a plate lined with paper towels. Sprinkle with cayenne & salt. Set aside. Remove chicken from liquid and cool. Strain & discard solids. Return chicken & remaining liquid back to Dutch oven. Bring to a simmer. Remove chicken from bones and tear into 1 in. pieces. Put chicken back in pot and add carrots. Simmer 3 mins and add pea pods, tomato, and jalapeno. Simmer about 3 more minutes until veggies are slightly tender. Salt and pepper to taste.
Spoon in to bowls. Top with cheese, cilantro and tortilla strips.
You can also use leftover chicken. I used leftover chicken fajita meat and started with the part that has you add the vegetables and just added the spices to 6 cups of water and bouillon. Delicious!!
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|Serving Size: 1 Serving (810g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 518 (38%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 224.2mg||69 %|
|Sodium 744.2mg||26 %|
|Potassium 1464mg||39 %|
|Total Carbohydrate 123.7g||36 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 104.2g|
|Protein 86.6g||124 %|
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Calories per serving: 1349
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