Chicken tortilla soup
Make this easy soup even easier with purchased tortilla chips. It’s a wonderful soup for the cold weather.
4 cups chicken stock
juice of 1 lime, or about 1 1/2 to 2 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
1/2 Jalapeno pepper, finely chopped, optional
1 can mild green chiles, undrained (4 ounces)
2 tablespoons chopped cilantro leaves
2 green onions, with most of the green, chopped
1 medium carrot, diced
3/4 cup corn kernels, frozen, fresh, or canned drained
1 cup cooked chopped chicken
1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
1/2 tsp. ground black pepper
Salt to taste
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.
Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.
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