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Chicken Tortilla Soup Recipe

December 30th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4smallcorn tortillas
  2. vegetable oil cooking spray
  3. 1mediumonion, chopped(about 1 cup)
  4. 2clovesgarlic, minced
  5. 2tablespoonsvegetable oil
  6. 1 (4 ounce)cangreen chilies(chopped)
  7. 1 (15 ounce)canItalian-style stewed tomatoes(chopped and with their own juice)
  8. 4cupschicken broth
  9. 1teaspoonMexican oregano
  10. 1teaspoonground cumin
  11. 1/2teaspoonhot sauce
  12. 4tablespoonsflour
  13. 1/2cupwater
  14. 1lbboneless skinless chicken breasts, cubed

DIRECTIONS

  1. Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
  2. Bake in a 400-degree oven for about 10 minutes (until crispy).
  3. Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
  4. Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
  5. Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
  6. In a small bowl, whisk together the flour and water until the mixture is very smooth.
  7. Pour the flour mixture slowly into the soup, stirring constantly.
  8. Bring the soup back to a boil and simmer for 5 minutes.
  9. Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
  10. Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.

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