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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips. Ingredients:
4 boneless chicken breast halves, cooked and shredded |
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 onion, chopped |
2 cloves garlic, minced |
1 tablespoon fresh lime juice |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground cumin |
4 (10 inch) flour tortillas |
1 tablespoon olive oil |
Directions:
1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
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