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Tuesday, March 31, 2015

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.

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