Linda's Special Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I came up with this the other day when I was craving some spicy but tangy soup. The measurements are approximate and you should adjust according to what you like. Ingredients:
6 chicken thighs |
1 onion, chopped |
2 garlic cloves, chopped |
2 tablespoons olive oil |
2 teaspoons cumin |
1/4 cup lime juice |
1 (16 ounce) jar salsa verde (tomatilla salsa) |
4 cups chicken broth |
2 cups water |
12 corn tortillas |
2 cups monterey jack pepper cheese, shredded |
Directions:
1. Cook chicken until done. Remove skin and bones and cut chicken into small chunks.
2. In a large pot, saute onion and garlic in olive oil. Add chicken chunks, cumin, and lime juice and mix well over medium heat. Add tomatilla salsa, chicken broth, and water, and stir well. Simmer over medium heat for 20 minutes.
3. Cut corn tortillas into strips, place on baking sheet, spray with cooking spray. Bake in 400 degree oven about 10-15 minutes or until crispy.
4. To serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.
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