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Chicken Tortilla Soup II
I used this for the basis to use up some leftover store-bought rotisserie chicken. I stripped the chicken meat and diced it up and set aside. I used the bones/skin from the chicken, added 3.5 cups water, some salt/pepper/1 bay leaf and simmered for ~40 mins to make broth, then strained and discarded the bones/skin. The next day I made the tortilla soup but omitted the oil and tortillas, and just threw all the rest of the ingredients into a pot with the broth for about 40 minutes. I also added 1/4 tsp dried oregano. Then ladled the soup on top of tortilla chips, with a squeeze of fresh lime (a must!). It was delicious!
1 user found this review helpful
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Reviewed On:
May 25, 2011
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