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1. Preheat oven to 400F. Cut tortillas into 1/2 inch strips. Bake 7-8 minutes or until crisp.
2. In a large pot, saute onion and chicken over medium heat, until onions are tender.
Stir in garlic, chili powder, cumin and cook for 2 minutes.
Stir in broth, diced tomatoes, cilantro and chilies.
Bring to a boil. Reduce heat and simmer 15 - 20 minutes.
3. Divide tortilla strips among 4 bowls. Spoon soup over tortillas. Top with grated cheese and garnish each bowl with lime slice to squeeze juice into soup, if desired.
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nicole030512 1 year ago
Dhaman 3 years agoGreat flavor. I made lot expecting leftovers...no leftovers. Very easy to make. I'll make this for company.
debher 5 years ago[I posted this recipe.]