Ingredients
- 2 corn tortillas
- Oil for frying
- 2 teaspoons vegetable oil
- 1/3 cup onion, diced
- 1/4 - 1/2 cup canned green chiles, chopped
- 4 cups chicken broth
- 1 cup shredded, cooked chicken (about 1 whole breast)
- 1 tomato, peeled, seeded and chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Garnish:
- Sliced avocado
- Shredded Monterey Jack Cheese
Directions
Cut tortillas into strips. Heat oil about 1/2 inch deep in a pan and fry the tortilla strips until browned and crisp. Drain and set aside. Heat 2 teaspoons oil in a large saucepan. Saute onion until tender. Add green chiles, and broth. Bring to boil, lower heat and simmer 5 minutes. Add chicken and tomato. Simmer 5 minutes. Stir in lime juice, salt and pepper. Divide tortilla stripa between four bowls. Ladle soup into bowls and garnish with avocado slices and shredded cheese.
4 servings.
Print this recipe
Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Chicken Tortilla Soup