TORTILLA SOUP II

Tortilla Soup II image

You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Provided by Sheila

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h10m

Yield 7

Number Of Ingredients 12

Ingredients

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
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil

Steps:

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.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 27.2 g, Cholesterol 47.1 mg, Fat 6.7 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 1.6 g, Sodium 585.2 mg, Sugar 1.2 g