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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

"RBI" Chicken Tortilla Soup Recipe

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This recipe for "RBI" Chicken Tortilla Soup is from WICKED SOFTBALL TEAM 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 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
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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