CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP
CHICKEN TORTILLA SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    CORN TORTILLAS (6 INCH)

  • 2

    TBS VEGETABLE OIL

  • 1

    SMALL ONION, CHOPPED (1/3 CUP)

  • 2

    CLOVES GARLIC,FINELY CHOPPED

  • 1

    MEDIUM aNAHEIM, POBLANO OR JALAPENO CHILE, SEEDED AND CHOPPED

  • 1

    CARTON CHICKEN BROTH (4 CUPS)

  • 1

    CAN (14.5 OZ) FIRE ROASTED DICED TOMATOES, UNDRAINED

  • 1/2

    tsp SALT

  • 1

    AND 1/2 CUPS SHREDDED COOKED CHICKEN BREAST OR THIGHS

  • AVCADO SLICES

  • SHREDDED MONTEREY JACK CHEES

  • CHOPPED FRESH CILANTRO

  • 1

    LIME CUT INTO WEDGES

Directions

HEAT OVEN TO 450 DEGREES. BRUSH BOTH SIDES OF TORTILLAS WITH 1 TBS OF THE OIL. CUT TORTILLAS IN HALF, CUT HALVES INTO 1/4 INCH STRIPS. PLACE IN SINGLE LAYER ON COOKIE SHEET. BAKE 8 TO 10 MIN OR UNTIL STRIPS BEGIN TO BROWN. STIRRING ONCE HALFWAY THROUGH BAKING: COOL. STRIPS WILL BECOME CRISP WHEN COOLED. MEANWHILE, HEAT REMAINING 1 TBS OIL IN 3 QT SAUCEPAN OVER MEDIUM HIGH HEAT. COOK ONION IN OIL 2 MIN. STIRRING FREQUENTLY. ADD GARLIC AND CHILE: COOK 2 TO 3 MIN STIRRING FREQUENTLY, UNTIL VEGETABLES ARE CRISP-TENDER.STIR IN BROTH, TOMATOES AND SALT. HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 15 MINUTES. ADD CHICKEN, HEAT UNTIL HOT. TO SERVE, DIVIDE HALF OF TORTILLA STRIPS AMONG 6 INDIVIDUAL SERVING BOWLS; LADLE IN SOUT. TOP WITH AVOCADO AND CHEESE;GARNISH WITH REMAINING TORTILLAS STRIPS AND CILANTRO. SERVE WITH LIME WEDGES.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: