Tortilla Soup II
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recipe
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Ingredients:
-
4 boneless chicken breast halves, cooked and shredded
-
2 (14.5 ounce) cans chicken broth
-
1 (4 ounce) can diced green chiles
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 onion, chopped
-
2 cloves garlic, minced
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.
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