Lanies Tortilla Soup
2 (7 inch) flour tortillas
4 (4 ounce) skinned, boned chicken breast halves
5 cups canned chicken broth, undiluted (or (4) 14 1/2 ounce cans)
1 cup chopped onion
2 tsp minced garlic
2 cups frozen corn, thawed
1/4 cup chopped green chilies, drained (I always omit)
1/4 cup chopped ripe olives
1/2 tsp coarsely ground pepper
1/4 tsp salt
1/4 tsp ground cumin
1/4 cup chopped fresh cilantro
1 large ripe avocado
Cut tortillas into 2x1 inch strips. Set aside. Combine chicken and broth
in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20
minutes or until chicken is tender. Remove chicken from broth, reserving
broth. Let chicken cool slightly. Shred chicken; set aside. Skim fat from
broth; add onion and garlic to broth. Bring to a boil. Cover, reduce heat,
and simmer 10 minutes. Add shredded chicken, corn and next five
ingredients. Cook, uncovered, 15 minutes. Add tortillas strips and
cilantro; cook an additional 5 minutes. Ladle soup into individual bowls.
Top with shredded Monterey jack cheese and chopped ripe avocado.
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