Texas Tortilla Soup

By carvalhohm2

Ingredients

• 1/4 cup chopped cilantro
• 2 cloves garlic
• 1/2 medium onion, diced
• 1 small can green chilies, drained
• 2 15-ounce cans chicken broth
• 1 15 oz. can diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon cornstarch,
• 1/4 cup cold water
• 10 corn tortillas
• vegetable oil
• 2 cups cooked chicken or turkey, diced
• grated Monterey Jack or Cheddar Cheese (1 oz per serving)
• sour cream
• salsa

Details

Adapted from preparedpantry.com

Preparation

Step 1

Puree the cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Pour the pureed mixture into a heavy saucepan.

Add the cumin, salt, and broth to the puree and bring the soup to a boil. Turn the heat down and simmer slowly for about one hour.

Dissolve the cornstarch in the cold water. Stir dissolved cornstarch into soup. Add the chicken and bring back to a simmer.

Cut tortillas into 1/2-inch wide strips and fry in hot oil until crisp. Drain the fired chips on paper towels.

To serve, garnish the soup with shredded cheese, sour cream, onions, and salsa.