Chicken Tortilla Soup

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Chicken Tortilla Soup Ingredients

6 Corn tortillas	1 cn (14.5 oz) diced tomatoes
4 Green onions; sliced	8 oz Cooked shredded chicken
2 cn (14.5 oz) reduced sodium	1 ts Cooking oil
1/4 c Chopped cilantro	3 Cloves garlic; minced
1 c Shredded Montered Jack	1/4 ts Pepper
2 md Carrots; sliced	Cilantro sprigs to garnish

Instructions for Chicken Tortilla Soup

This is my second post in one day. An unheard of experience. The Idaho Power Company sends recipes with their monthly bill in hopes that the recipe will justify the bill. (It never has, but the recipes are always good) Preheat oven to 350. Cut tortillas into 1/2 inch wide strips. Place strips on ungreased baking sheet. Bake 15 minutes or till crisp, stiring once. In a large pot heat 1 tsp. cooking oil. Cook carrots, onions and garlic about 5 minutes, stirring often. Stir in chicken broth, undrained diced tomatoes, chicken, chopped cilantro and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Blend half the tortilla strips in food processor or blender until finely crushed, stir into soup and cook 5 minutes. Spoon soup into bowls. Top with remaining tortilla strips, sprinkle with cheese and garnish with cilantro sprigs. Posted to TNT Recipes Digest, Vol 01, Nr 959 by ellenmirvine@juno.com (Ellen M Irvine) on Jan 23, 1998

Main Ingredient: ChickenCuisine: Uncategorized