Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Tortilla Soup II

Directions

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

Methods :

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.

Admin

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review

Forgot your password?

Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

Share it on your social network: