Tortilla Soup With Chicken |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I love tortilla soup, and this one is really simple to make. Let me know what you think! Prep and cook time does not include the preparation of the tortilla strips. Ingredients:
4 small corn tortillas |
2 (14 ounce) cans chicken broth |
2 cups water |
3/4 cup mexican-style stewed tomatoes |
1 bay leaf |
2 cloves crushed garlic |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
8 ounces boneless skinless chicken breasts, cut into 1/4 inch strips |
3 sliced green onions |
1/4 cup cilantro, chopped |
3 tablespoons fresh lime juice |
oil, to use (for frying) |
Directions:
1. Dry tortillas in 250 degree oven for 1 hour.
2. Cut each in half, and then cut the halves into thin strips.
3. Fry in 1 of hot oil.
4. Drain on paper towels and set aside.
5. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in a saucepan, bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Add chicken, simmer about 5 minutes, until just cooked through.
8. Stir in onion, cilantro, and lime juice.
9. Add salt and pepper to taste.
10. Divide tortilla strips eveny as a garnish for each serving of soup!
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