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Post by Jody on Apr 16, 2018 9:44:14 GMT -8
Ingredients
4 boneless chicken breast halves, cooked and shredded 2 (14.5 ounce) cans chicken broth 1 (4 ounce) can diced green chiles 1 (10 ounce) can diced tomatoes with green chile peppers 1 onion, chopped 2 cloves garlic, minced 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 4 (10 inch) flour tortillas 1 tablespoon olive oil
Directions
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
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