Cinco De Mayo Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a very tasty soup and it's simple to make. You can either used canned chicken, rotisserie chicken or if you roasted a large hen the night before and have leftovers you don't know what to do with I suggest you give this soup a try. Ingredients:
1 large onion, chopped |
2 tablespoons olive oil |
1 (4 ounce) can chopped green chilies |
3 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1 1/4 teaspoons ground cumin |
5 cups chicken broth |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes with onion and garlic, undrained |
3 (5 ounce) cans white chicken meat, drained |
1/2 cup fresh cilantro, minced |
2 teaspoons lime juice |
salt |
pepper |
crushed tortilla chips |
shredded cheddar cheese |
shredded monterey jack cheese |
sour cream |
Directions:
1. In a large saucepan, sate onion in oil.
2. Add the canned chilies, garlic jalapeño and cumin.
3. Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
4. Bring to a boil.
5. Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
6. Add cilantro, lime juice salt and pepper.
7. Once served top with chips, cheese and sour cream if desired.
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