CHICKEN TORTILLA SOUP
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4 corn tortillas
salt to taste
6 cups chicken broth
2 cups tomato juice
14 oz can diced tomatoes
8 oz can tomato sauce
1 large carrot, julienned
4 oz can chopped green chilies, squeezed dry
½ cup chopped red onion
½ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
3 cloves garlic, minced
1 Tbs chili powder
1 tsp cumin
1 tsp garlic powder
4 boneless, skinless chicken breasts, grilled and thinly sliced
12 oz Monterey Jack cheese, shredded
½ large avocado, sliced
½ large fresh tomato, chopped
2 Tbs fresh lime juice
1. Preheat oven to 375 degrees F.
2. Cut tortillas into ½x3″ strips and sprinkle with salt. Arrange tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp. Let stand until cool.
3. Combine broth, tomato juice, undrained canned tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
4. Ladle soup into heated soup bowls. Add equal portions of chicken, tortilla strips and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.
Servings: 10
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