Chicken Tortilla Soup

Adding grilled chicken breast to a traditional southwestern soup base makes a rustic Chicken Tortilla Soup fit as a complete meal.

Chicken Tortilla Soup

 Tortillas, corn Sliced into strips 
lb Chicken (cooked) Shredded 
clove Garlic Minced 
 Jalapeño Minced 
 Onion, yellow Chopped 
14.5-oz can Tomatoes (diced)  
4-oz can Green chiles (diced)  
tbsp Chili powder  
½  tsp Cumin (ground)  
  Cilantro (fresh) Chopped 
cup Stock, chicken  
  Oil, corn  
  Pepper, black  

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 


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