Tortilla Soup II Recipe

Tortilla Soup II Recipes

  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins 


Ingredients

Original recipe makes 6 -8 servings
  •  4 boneless chicken breast halves, cooked and shredded
  •  2 (14.5 ounce) cans chicken broth
  •  1 (4 ounce) can diced green chiles
  •  1 (10 ounce) can diced tomatoes with green chile peppers
  •  1 onion, chopped
  •  2 cloves garlic, minced
  •  1 tablespoon fresh lime juice
  •  2 tablespoons chopped fresh cilantro
  •  1/2 teaspoon ground cayenne pepper
  •  1/2 teaspoon ground cumin
  •  4 (10 inch) flour tortillas
  •  1 tablespoon olive oil


Directions
  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.

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