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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great Texan dish. Easy to prepare and a bit different than the same old tortilla soup recipe. Why not try it with some avocados, cilantro and Jack cheese to spice it up a bit? Ingredients:
2 cups cooked chicken meat, shredded |
9 cups chicken broth |
6 (6 inch) corn tortillas, sliced into strips, toasted (use as garnish) |
1/2 yellow onion, cut into slices |
1/2 cup tomatoes, diced |
1/2 yellow onion, diced |
2 fresh jalapeno peppers, cut into rings |
1 lime, juiced |
1 tsp dried oregano |
6 roasted garlic cloves |
Directions:
1. Bring the broth to a boil in a large pot. Mix the tomatoes, chopped onion, jalapeno, garlic, and oregano then simmer, uncovered, for 30 minutes.
2. Broil the onion slices until soft and slightly brown. Combine the broiled onions, chicken, and lime juice with the soup, simmer until the chicken has heated.
3. Put the tortilla strips in bowls, then pour the soup over strips and serve.
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