Tortilla Soup II

You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 285 Calories

Ingredients

• 1 onion, chopped
• 1 (4 ounce) can diced green chiles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon fresh lime juice
• 4 boneless chicken breast halves, cooked and shredded
• 2 tablespoons chopped fresh cilantro
• 4 (10 inch) flour tortillas

Recipe Instructions

Step 1

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.

Step 2

Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.

Step 3

Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.

Step 4

Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.