Chicken Tortilla Soup
1 1/2 pounds boneless chicken --
1 15 oz can whole tomatoes cooked and shredded
1 10 oz can enchilada sauce
1 medium onion chopped
1 4 oz can chopped green chilies
1 clove garlic minced
1 14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped cilantro
1/4 teaspoon Cayenne pepper (optional)
1/2 cup rice
6 corn tortillas 2 tablespoons vegetable oil
In a large pot, combine the shredded chicken, whole tomatoes,
onion, green chilies, and garlic. Add the water, chicken broth,
powder, salt, black pepper, bay leaf and rice. Stir in the cilantro.
Cover and cook on Low approximately 30 to 40 minutes to heat
thoroughly and for the flavors to
Preheat oven to 400 degrees F. Lightly brush both sides of tortillas
vegetable oil. Cut the tortillas into strips that are 2 1/2
-inches long and 1/2 inch
wide. Spread the tortilla strips onto a baking sheet. Bake.
occasionally, until crisp - 5 to 10 minutes. Dish soup into
bowls. Sprinkle each
serving with tortilla strips and grated Parmesan Cheese.
Serves 6 to 8
Cuts and Add On's From the Recipe Donor
I have used 1 large can (13 oz.) Chicken Breast and shredded
it. Instead of
baking your own tortillas, we use store bought and crush them
over each serving.
We also squeeze fresh lime juice over individual servings and
shredded pepper cheese, rather than Parmesan cheese, over top.
We also put a
dollop of plain yogurt or sour cream on top and stir in. This
also cuts down on
the heat if you find it too spicy. ENJOY!!