Soup - Tortilla Chicken Soup

61
Soup - Tortilla Chicken Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    teaspoon ground cayenne pepper

  • ½

    teaspoon ground cumin

  • 4

    (10 inch) flour tortillas

  • 1

    tablespoon olive oil

Directions

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. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.


Nutrition

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