Mexican Chicken Tortilla Soup

Debbie McGill, RN

A Pineywoods Home Health Care, Inc.

3 ½ cups chicken broth, use broth from cooking chicken
1 ½ pound chicken, cooked and shredded
½ cup chopped onion
½ teaspoon cumin
1 garlic clove, minced
1 14 ½ oz. can tomatoes, diced
1 8 oz. can tomato sauce
1 4 oz. can green chili peppers, chopped
1 teaspoon oregano
6 tortillas, fried and cut into pieces
1 cup shredded cheddar cheese

Add all ingredients except tortillas and cheese to chicken broth, bring to boil, reduce heat and simmer for 20 minutes. Fry tortillas. Place 1 cut up tortilla into each of 6 bowls. Ladle soup over tortilla pieces. Sprinkle each serving with cheese and serve immediately.

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