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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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A delicious soup spiced up with green chiles, chile peppers and a variety of spices. Make it at your own consistancy by adding, or excluding tomato sauce. Ingredients:
4 chicken breast halves (boneless variety), cooked and shredded |
4 (10 inch) tortillas, flour |
1 (10 oz) can diced tomatoes, with green chile peppers |
1 (4 oz) can diced green chiles |
1 onion, diced |
1/2 tsp cayenne pepper, ground |
2 garlic cloves, finely diced |
2 tbsp fresh cilantro, chopped |
1/2 tsp cumin, ground |
2 (14.5 oz) cans of chicken broth |
1 tablespoon olive oil |
1 tbsp fresh lime juice |
Directions:
1. Mix together green chilies, tomatoes with green chilies, chicken broth, garlic, and onion in a soup pot. Add in the chicken and bring the mixture to a boil, stirring often. Lower the heat and simmer for 30 to 35 minutes.
2. Stir in the lime juice, cilantro, cumin, and cayenne. Simmer for an additional 10-15 minutes.
3. Cut tortillas into 1/2 x 2-inch strips then fry in a skilled with hot olive oil until golden brown; place on paper towels to drain.
4. Scoop the soup into bowls, and garnish with the tortilla strips, and some shredded Monterey Jack cheese.
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