CHICKEN TORTILLA SOUP

Directions

Great with your leftover cooked turkey meat slices too instead of cooked chicken chunks

---

1 large onion, chopped

---

1 teaspoon minced garlic

---

1 tablespoon cooking oil

---

1/2 teaspoon ground cumin (the most important ingredient!)

---

4 cups chicken and beef broth

---

1 cup medium salsa (mild is fine too, your choice!)

---

2 tablespoons freshly squeezed lime juice (about 2 limes)

---

1/4 cup fresh cilantro, snipped

---

2 cups cooked chicken, shredded in big chunks

---

1 cup frozen cooked mixed veggies (corn, carrots, beans)

---

salt, patis, sugar and pepper to taste

---

grated cheddar cheese, sour cream and crisp corn tortilla shreds for toppings

---

1. Transfer 1 canned beef broth in 1 quart (4 cups) liquid measuring cup. Add enough chicken broth (canned or homemade) to make 4 cups.

---

2. Make crisp corn tortilla shreds. Spray/brush cooking oil on 6 corn tortillas. Mix 1/2 teaspoon salt, 1/8 teaspoon ground black pepper and 1/8 teaspoon lemon pepper and sprinkle mixture on oiled tortillas. Cut with kitchen shear into strips. Arrange in one layer (important) on a cookie sheet and bake at 400 F for 10 to 12 minutes until very crisp, stirring occasionally.

---

2. Saute onion and garlic in oil. Add broths, ground cumin, snipped cilantro, salsa and lime juice. Cover and bring to boil. Reduce heat and add cooked chicken, frozen veggies and seasonings. Continue to simmer for about 10 minutes.

---

3. Ladle tortilla soup into serving bowls. Top each bowl with grated cheese, sour cream and crisp tortilla shreds.

---

If hotter soup preferred, add 1 teaspoon red chili pepper sauce.

---