Tortilla Soup Ii

  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.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  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.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

chicken breast halves, chicken broth, green chiles, tomatoes, onion, garlic, lime juice, fresh cilantro, ground cayenne pepper, ground cumin, flour tortillas, olive oil

Taken from www.allrecipes.com/recipe/13022/tortilla-soup-ii/ (may not work)

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