Tuesday, February 9, 2010

Mexican Tortilla Soup


Have you ever been to your favorite neighborhood taqueria and had a piping hot bowl of chicken tortilla soup? Ever wish you could have that at home? Well... now you can. This is a very nice recipe that is also fairly simple to make. Give it a shot and let us know what you think!

Mexican Tortilla Soup
3 (14 1/2 oz.) cans chicken broth or chicken stock
1 c. chopped cooked chicken
4 oz. chopped green chilies, drained
1 c. chopped onions
1 c. chopped tomatoes
1/3 c. cilantro leaves
1 tsp. chili powder
3/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 c. red peppers and green peppers, diced
1/2 c. corn
1 c. crushed tortilla chips
1 1/2 c. shredded Monterey Jack cheese
1 lime cut in wedges

In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Stir in vegetables. Simmer again 20 minutes, stirring occasionally.

Stir in 1 cup crushed chips and cheese. Heat until cheese melts, stirring frequently. Garnish with additional chips and lime. 6 (1 1/2 cup) servings.