"RBI" Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 (6 inch corn tortillas) ½ CUP CHOPPED ONIONS 3 BONELESS, SKINLESS CHICKEN BREAST (about 12 ozs) 1 GARLIC CLOVE, PRESSED ¼ TEASPOON CHILI POWDER ¼ TEASPOON GROUND CUMIN 2 CANS (14-1/2 ozs. Each) CHICKEN BROTH 1 CAN (14-1/2 ozs. Each) DICE TOMATOES, UNDRAINED 1 CAN (4 ozs.) CHOPPED GREEN CHILIES, UNDRAINED ***(FOR THE DICE TOMATOES AND GREEN CHILIES I JUST USE A CAN OF ROTEL DICE TOMATOES WITH GREEN CHILES INSTEAD)**** 4 TEASPOONS SNIPPED FRESH CILANTRO ½ CUP (2 OZS.) SHREDDED CHEDDAR CHEESE
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Directions: |
Directions:1. PREHEAT OVEN TO 400 DEG. CUT TORTILLAS INTO ½ INCH STRIPS AND BAKE FOR 7-8 MINUTES
2. CHOP ONION. CUT CHICKEN INTO ½ INCH PIECES. IN POT ADD CHICKEN AND STIR. ADD ONION, GARLIC, CHILI POWDER AND CUMIN. COOK AND STIR. STIR IN BROTH , TOMATOES AND CHILIES. BRING TO A BOIL. REDUCE HEAT AND SIMMER 10 MINUTES. SPRINKLE SOUP WITH CILANTRO.
3. DIVIDE TORTILLA STRIPS AMONG 4 BOWLS. LADLE SOUP OVER TORITILLAS AND TOP WITH GRATED CHEESE. GARNISH EACH BOWL WITH A LIME SLICE TO SQUEEZE THE JUICE IN. ***I JUST ADD LIME TO THE SOUP INSTEAD***** |
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