SOUP TORTILLA STYLE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5 ounce) cans chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil

Directions

  • Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  • Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  • Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  • Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Notes

Categories: Poultry  Soup  Stew 
© 2006-2014 BakeSpace, Inc. All Rights Reserved