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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 6inch tortillas |
baked tortilla chips |
8 ounce(s) canned tomatoes |
4 cup(s) chicken broth |
1.5 cup(s) cooked chicken |
1 clove(s) garlic |
1 medium onion, cut up |
1 cup(s) shredded monterey jack |
2 tablespoon(s) snipped cilantro |
1/4 teaspoon(s) sugar |
1/4 teaspoon(s) sugar |
Directions:
1. In blender combine UNDRAINED tomatoes, onion, garlic, cilantro, and sugar. Cover and blend until nearly smooth. Pour into pot and add chicken; stir in chicken broth. Bring to boil; cover and simmer for 20 minutes.
2. Divide cheese among soup bowls. Ladle soup over, serve immediately. Makes 45 servings.
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