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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