Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 large boneless skinless chicken breasts
• 1 (10 ounce) can rotel diced tomatoes with mild green chilies
• 2 (14 ounce) cans swanson chicken broth
• 1 small diced onion
• 1 minced garlic clove
• 2 stalks diced celery (optional)
• salt & pepper
• 9 -12 corn tortillas, 3 per serving
• 2 cups shreaded mexican blend cheese
• cooking oil (to deep fry tortilla strips)

Recipe

• 1 in large stock pot, place chicken cubed or diced to brown in oil or butter.
• 2 once browned, add garlic, onion and celery, sauté this mixture for 2 minutes.
• 3 next, add can of rotel diced tomatoes and green chilies and swanson's chicken broth (swanson's seems to have best the taste) and bring to boil.
• 4 boil for approximately 5 minutes, stirring occasionally, let simmer on low, while cooking tortilla strips.
• 5 in separate pan (preferable cast iron) deep fry corn tortillas that have been cut into strips.
• 6 deep fry only until they are crunchy.
• 7 remove and drain add salt if desired.
• 8 set aside.
• 9 to serve, place a handful (about 1 cup) of cooked, drained, tortilla strips.
• 10 then approximately 1/4 cup of shredded cheese and top with chicken soup mixture.
• 11 serve immediately.