Quick and Easy Tortilla Soup
Chicken cubes and chicken broth are used in this Southwestern-style soup. It also contains salsa, carrots, red sweet
pepper, garlic, cumin, cilantro and lime juice. Toasted tortilla strips or crumbled tortilla chips go on top.
Ingredients:
2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
3, 48 oz. cans of chicken broth
1/2 cup olive oil, divided
6 large carrots, sliced very thin
1 red sweet pepper, chopped
3 cloves garlic, chopped
12 oz. jar of salsa
2 Tbs. ground cumin
1 tsp. salt
1 tsp. black pepper
3 Tbs. chopped fresh cilantro
2 Tbs. lime juice
1 1/2 cups shredded Monterey Jack cheeseSoft tortilla shells
Directions:
Heat broth in large saucepan or Dutch oven. Saute chicken in 1/4 cup oil until lightly browned. Saute garlic, carrots, and pepper
in 1/4 cup oil until softened. Drain vegetables and chicken; add along with salsa to broth. Simmer about 10 minutes. Cut tortilla shells
into small strips; bake in oven till lightly toasted. (Helps to spray pan and strips with Pam.) Add lime juice to soup before serving;
garnish bowl with cheese and tortilla strips.
Notes: You may substitute tortilla chips for the toasted tortilla shells.
Number of servings: 8
Submitted By: Momika
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