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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Really good. Ingredients:
2 chicken breast halves, poached & chopped |
2 tablespoons olive oil |
1 cup onion, finely chopped |
1 cup carrot, finely chopped |
1 cup celery, finely chopped (use mainly the leaves) |
3 garlic cloves, minced |
8 cups water (strained poaching liquid from chicken is best) |
28 ounces tomatoes, chopped (cento) |
1/2 lime, juice of |
1 teaspoon oregano, dried |
2 -3 teaspoons cumin powder |
1 teaspoon dried dried chipotle powder |
1 teaspoon salt |
1 teaspoon basil, dried |
2 cups corn tortilla strips, crushed in food processor (mission brand) |
1 cup milk (optional) |
4 ounces monterey jack cheese, shredded (or pepper jack) |
8 ounces sharp cheddar cheese, shredded |
Directions:
1. Saute onion, carrot and celery in olive oil until very soft. Add garlic and continue cooking for 2 minutes more.
2. Add water, tomatoes, spices and tortilla pieces. Cover and cook over medium heat for 30 minutes.
3. Add chicken (and milk if using). Cook 5 minutes. Taste for seasoning.
4. Blend in shredded cheeses. Serve with crisp tortilla strips on top.
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