Thursday, July 23, 2009

Tortilla Soup


8 or more corn tortillas, cut into 1/2 inch strips

1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)

2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips

1/2 C chopped Onion

8 C chicken Broth (i prefer the knorr caldo de pollo cubes)

1/4 C Cilantro Sprigs

1/4 C lime juice

Monterrey Jack Cheese (enough to garnish)

Avocado slices (garnish)

Fry tortilla strips in oil until crisp; set aside.

Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.

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