Boil the chicken breasts in a large pot with broth and water. Once cooked throught, remove the chicken from the broth and set aside, leaving the broth on medium heat. Place the tomatoes, onion, garlic, and green chile in the pot with the broth. Add salt and pepper.
Once cooled, shred the chicken and place in in the pot with the other ingredients and bring to a boil. Lower the heat to a slow boil, Let cook slowly for at least 2 hours. About 1/2 hour before serving add the strips of tortillas to the pot. Add the cilantro and continue to cook on slow simmer. A serving is approximately 2 cups.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 17 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.1mg||5 %|
|Sodium 559.3mg||19 %|
|Potassium 566.1mg||15 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 21.4g|
|Protein 12.5g||18 %|
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Calories per serving: 166
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