Tortilla Soup II

SUBMITTED BY: Sheila PHOTO BY: Kristen

"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips."

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 6 -8 servings

USMETRIC

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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

READ REVIEWS (111)

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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REVIEWS

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Reviewed on Jan. 15, 2007 by patriotizm

I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.

4 users found this review helpful

Reviewed on Nov. 6, 2005 by CAROLYN BOIANI

This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!

4 users found this review helpful

Reviewed on Jul. 24, 2003 by STORMIBB2

This recipe is excellent!!! I only used two chicken breasts instead of four, I also added salt to taste. This made enough for my husband and myself for two meals. The flour tortillas are a nice change from the normal corn. My husband likes the flour ones but not the corn, so this is just perfect. This would be really great with black olive slices added at the last minute also. I did add extra lime juice, just a personal preference. This is a great recipe. It is very spicy with the cumin and cayenne pepper. If children will be eating you might want to half the amounts on these two. Thank you for the fabulous recipe Sheila!!!

4 users found this review helpful

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