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Name: Tortilla Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 7
Cuisine: Mexican
Ingredients: 4 Chicken breasts boneless and skinless Cooked and shredded; 1 14.5 oz. can Chicken broth; 6 cans Water; 8 Cubes Chicken bouillon; 2 Cubes Chicken and tomato bouillon; 1 10 oz. can Diced tomatoes with green chile peppers; 1 Onion Diced; 2 cloves Garlic Minced; 2 tablespoons Lime Juice Fresh; 4 tablespoons Fresh Cilantro Chopped; 1/2 teaspoon Ground cayenne pepper; 1 tablespoon Ground cumin; 8 10 inch Flour tortillas; 2 to 4 tablespoons Olive oil; Monterey jack cheese or; Mexican blend cheese

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INGREDIENTS

4 Chicken breasts boneless and skinless ; Cooked and shredded
1 14.5 oz. can Chicken broth
6 cans Water
8 Cubes Chicken bouillon
2 Cubes Chicken and tomato bouillon
1 10 oz. can Diced tomatoes with green chile peppers
1 Onion ; Diced
2 cloves Garlic ; Minced
2 tablespoons Lime Juice ; Fresh
4 tablespoons Fresh Cilantro ; Chopped
1/2 teaspoon Ground cayenne pepper
1 tablespoon Ground cumin
8 10 inch Flour tortillas
2 to 4 tablespoons Olive oil
Monterey jack cheese or
Mexican blend cheese

Servings

INSTRUCTIONS

1. Combine the chicken broth, water and bouillon cubes, grees chilies, tomatoes with gren chilies, onion and garlic in a soup pot.

2. Add the chredded chicken.

3. Bring to a boil,stirring frequently.

4. Reduce heat and simmer for 30 - 35 minutes.

5. Add the lime juice,cilantro,cayenne and cumin.

6. Simmer for 10 - 15 minutes longer.

7. Cut the tortillas into 1/2 X 2 in. Strips. Fry in olive oil in skillet until golden brown; drain on paper towels.

8. Ladle soup into bowls.

9. Garnish with shredded Monterey Jack cheese or Mexican blend cheese and tortilla strips.

NOTES

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Tortilla Soup

4 Chicken breasts boneless and skinless Cooked and shredded
1 14.5 oz. can Chicken broth
6 cans Water
8 Cubes Chicken bouillon
2 Cubes Chicken and tomato bouillon
1 10 oz. can Diced tomatoes with green chile peppers
1 Onion Diced
2 cloves Garlic Minced
2 tablespoons Lime Juice Fresh
4 tablespoons Fresh Cilantro Chopped
1/2 teaspoon Ground cayenne pepper
1 tablespoon Ground cumin
8 10 inch Flour tortillas
2 to 4 tablespoons Olive oil
 Monterey jack cheese or
 Mexican blend cheese

1.  Combine the chicken broth, water and bouillon cubes, grees chilies, tomatoes with gren chilies, onion and garlic in a soup pot.

2.  Add the chredded chicken.

3.  Bring to a boil,stirring frequently.

4.  Reduce heat and simmer for 30 - 35 minutes.

5.  Add the lime juice,cilantro,cayenne and cumin.

6. Simmer for 10 - 15 minutes longer.

7.  Cut the tortillas into 1/2 X 2 in. Strips. Fry in olive oil in skillet until golden brown; drain on paper towels.

8.  Ladle soup into bowls.

9.  Garnish with shredded Monterey Jack cheese or Mexican blend cheese and tortilla strips.

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Nutrition

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Serving Size: 1 Serving (345g)
Recipe Makes: 7 Servings

Calories: 508
Calories from Fat: 265 (52%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.4g
Cholesterol 163.5mg		50 %
Sodium 641mg		22 %
Potassium 504.9mg		13 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 6.2g
Protein 52.5g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 508

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