Last updated: October 30. 2013 4:10PM - 550 Views

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Make this easy soup even easier with purchased tortilla chips. It’s a wonderful soup for the cold weather.


Ingredients:


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


vegetable oil


3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips


Preparation:


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.


Serves 4.


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