Adding grilled chicken breast to a traditional southwestern soup base makes a rustic Chicken Tortilla Soup fit as a complete meal.
Chicken Tortilla Soup
|4||Tortillas, corn||Sliced into strips|
|4-oz||can||Green chiles (diced)|
1 Fry the tortilla strips in oil until crispy. Set aside to drain.
2 Sauté the onion, jalapeño and garlic in the same oil over medium heat until soft, about 5-10 min. Stir in the tomatoes, chiles and seasonings.
3 Add the stock and bring to a boil, then reduce the heat and simmer, covered, for 30 min.
4 Add the chicken meat and cook until warmed through, about 5 min. Season to taste.
Place tortilla strips directly in the bottom of bowls before serving.
Garnish with diced avocado, Mexican crema and grated Monterey Jack cheese.
Yield: 4 servings