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Receta Chicken Tortilla Soup
by Global Cookbook

Chicken Tortilla Soup
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  Raciónes: 4

Ingredientes

  • Chicken Breasts, cooked & shredded
  • 1/2 c. Onion, minced
  • 1 x Garlic Cloves, chopped
  • 1/2 tsp Grnd Cumin
  • 1 tsp Oil
  • 1 can (14 1/2 ounce.) Whole Tomatoes, cut up
  • 2 can Chicken Broth
  • 1 can (4 ounce.) Green Chili Peppers, cut into thin stripes
  • 1/2 c. Picante Sauce
  • 1/4 c. Parsley
  • 1 tsp Oregano
  • 6 x Corn Tortillas, cut into 1/2" wedges
  • 1 c. Shredded Cheddar or possibly Monterey Jack Cheese

Direcciones

  1. In dutch oven, cook onion, garlic and cumin in oil till tender. Stir in broth, undrained tomatoes, picante sauce, chili peppers, oregano and parsley. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Stir in shredded chicken. Heat through. Cut tortillas in half, then cut crosswise into 1/2" wide stripes. In a heavy skillet heat 1/4" oil. Cook strips in warm oil, half at a time, about 1 minutes. or possibly until crisp and light brown. Remove with a slotted spoon; drain on paper towels. Divide fried tortilla strips among soup bowls. Ladle soup over tortilla strips. Sprinkle each serving with shredded cheese. Serve immediately.
  2. Makes 4 servings.