More Great Recipes: Poultry | Soup | Stew

Soup Tortilla Style


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Member since 2006

Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

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