4.6/5
(20 Votes)
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
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.