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"RBI" Chicken Tortilla Soup Recipe

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This recipe for "RBI" Chicken Tortilla Soup, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stormie Deverney
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (6 inch corn tortillas)
CUP CHOPPED ONIONS
3 BONELESS, SKINLESS CHICKEN BREAST (about 12 ozs)
1 GARLIC CLOVE, PRESSED
TEASPOON CHILI POWDER
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
CUP (2 OZS.) SHREDDED CHEDDAR CHEESE

Directions:
Directions:
1. PREHEAT OVEN TO 400 DEG. CUT TORTILLAS INTO INCH STRIPS AND BAKE FOR 7-8 MINUTES

2. CHOP ONION. CUT CHICKEN INTO 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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