This is a pampered chef recipe I found posted on the internet and have been making for a few years. It tells you how to make your own tortilla chip strips with corn tortillas, but you can also just use your favorite tortilla chips.
Chicken Tortilla Soup4 (6") corn tortillas
1/2 cup onion, chopped
3 boneless, skinless, chicken breast halves (about 12 ounces)
1 garlic clove, pressed
1/4 tsp chili powder
1/4 tsp ground cumin
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
1/2 cup cheddar cheese, shredded
Sour cream (optional)
4 thick slices fresh lime (optional)
1. Preheat oven to 400°F. Cut tortillas into 1/2" strips. Bake 7-8 minutes or until crisp.
2. Meanwhile, cut chicken into 1/2" pieces. Spray large pot with cooking spray and cook chicken over medium-high heat for 3 minutes, stirring occasionally. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle soup with shredded cheese and cilantro. Garnish each bowl with sour cream and lime slice to squeeze juice into soup, if desired.
1 comment:
Beautiful presentation!
Denise
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