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"Those who forget the pasta are condemned to reheat it."--Unknown

CHICKEN TORTILLA SOUP Recipe

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This recipe for CHICKEN TORTILLA SOUP is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6") CORN TORTILLAS
1/2 CUP ONION CHOPPED
3 BONELESS SKINLESS CHICKEN BREAST HALVES.
1 GARLIC CLOVE
1/4 TSP. CHILI POWDER
1/4 TSP. GROUND CUMIN
2 CANS ( 14.5 oz EACH ) CHICKEN BROTH
1 CAN ( 14.5 oz ) DICED TOMATOES UNDRAINED.
1 CAN (4 oz) CHOPPED GREEN CHILIES UNDRAINED.
4 TSP. FRESH CILANTRO SNIPPED
2 oz. CHEDDER CHEESE SHREDDED (1/2 CUP)
4 THICK SLICES FRESH LIME ( OPTIONAL )
Directions:
Directions:
PREHEAT OVEN TO 400º F, CUT TORTILLAS INTO 1/2 " STRIPS USING KITCHEN SHEARS. PLACE ON FLAT COOKIE SHEET. BAKE 7 - 8 MINUTES OR UNTIL CRISP.
MEANWHILE, CHOP ONION, CUT CHICKEN 1/2 " PIECES. PLACE IN PAN ON MEDIUM - HEAT. SPRAY PAN WITH VEGETABLE OIL. ADD CHICKEN; COOK AND STIR FOR 3 MINUTES ADD ONION, GARLIC PRESSED WITH GARLIC PRESS, CHILI POWDER AND CUMIN. COOK AND STIR 2 MINUTES. STIR IN BROTH, TOMATOES AND CHILIS. BRING TO A BOIL, REDUCE HEAT AND SIMMER 10 MINUTES.
SNIP CILANTRO USING KITCHEN SHEARS. DIVIDE TORTILLA STRIPS AMONG 4 BOWLS. LADLE SOUP OVER TORTILLAS. SHRED CHEESE OVER TOP OF SOUP. SPRINKLE SOUP WITH CILANTRO. GARNISH EACH BOWL WITH LIME SLICE TO SQUEEZE JUICE INTO SOUP, IF DESIRED.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 MINUTES
Personal Notes:
Personal Notes:
BEST SERVED IN COLD WINTER NIGHTS OR WHEN DESIRED.

 

 

 

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