Mexican Tortilla Soup With Chicken
Ingredients
8 cups chicken stock
14 ounces cans diced tomatoes, undrained
1 jalapeno pepper, finely minced w/seeds
4 ounces cans mild green chiles, undrained
4 green onions, chopped
1 medium carrot, finely minced
1 1/2 cups corn kernels, frozen, fresh, or 1 can drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon hot sauce
1/2 whole cooked chicken, shredded
1/2 teaspoon ground black pepper
Salt to taste
6 inches corn tortillas cut into strips about ½-inch wide
Shredded Mexican cheese
Lime wedges
Diced avocado
Preparation
1
2
Add chicken and simmer for another 15 minutes.
3
Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.)
4
Fry tortilla strips in small batches until crispy - a few seconds for each batch.
Tools
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About
You can use leftover chicken, or cook/roast your own chicken to use, but if I'm in a hurry I like to buy a chicken from the deli already prepared, use half of it and save the other half for sandwiches!
Yield:
8
Added:
Wednesday, December 2, 2009 - 10:49pm
Comments
May 5, 2010
A perfect recipe for this chilly Cinco De Mayo! Thank you SO much for sharing Kristin!
May 5, 2010
Thanks Melissa! And thanks for RT on Twitter!