Tortilla Soup II Recipe - Allrecipes.com
Seriously, this turned out great. This was a delicious quick soup with a slight kick.

 I LOVED the fried tortillas as garnish, and I added a little more cilantro as garnish (because I can never get too much cilantro!

I skipped on the green chilies in the can and opted for fresh, chopped.


Here's the recipe from Allrecipes!

Ingredients

  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5 ounce) cans chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil

Directions

  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.





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