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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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This soup is as good as (if not better than) any kind I've had in a restaurant. I get so many complements...I know you will, too! Ingredients:
1 large onion, chopped |
2 tablespoons olive oil |
1 can (4 ounces) chopped green chilies |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1 teaspoon ground cumin |
5 cups chicken broth |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained |
3 cans (5 ounces each) white chicken, drained |
1/4 cup minced fresh cilantro |
2 teaspoons lime juice |
salt and pepper to taste |
crushed tortilla chips |
shredded monterey jack cheese or cheddar cheese |
Directions:
1. In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Top with chips and cheese. Yield: 7 servings.
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