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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 56 |
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This is my favorite soup. It is so full of flavor and with the cheese and tortilla strip garnishes you don't need anything else to go with it. Ingredients:
4 boneless chicken breast halves, cooked and shredded (deli chicken can be used) |
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 small onion, chopped |
1clove garlic, minced |
i/2 fresh lime ,juiced |
2 tablespoons fresh cilantro, chopped |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground cumin |
4 (10 inch) flour tortillas (or 1 each serving) |
1 tablespoon olive oil |
Directions:
1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
2. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
3. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
4. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
5. Ladle the soup into bowls. Garnish with shredded Monterey Jack or cheddar cheese and the tortilla strips
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