Mexican Chicken Tortilla Soup Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Vegetable oil | 1 1/2 Tablespoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Green chiles | 2 Can (10oz), chopped | |
| Jalapeno pepper | 1 To taste, minced | |
| Ground cumin | 1 Teaspoon | |
| Chicken broth | 6 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| 3/4 pound skinless, boneless chicken breasts or thighs, sliced | ||
| Cilantro | 3 Tablespoon, chopped | |
| Lime juice | 2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Shredded monterey jack cheese | 4 Ounce | |
| Tortilla chips | 2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
1. In a large saucepan, cook onion in oil over medium heat until softened, 3 to 5 minutes. Add garlic, chiles, jalapeno pepper, and cumin. Cook, stirring, 1 minute. Add broth and tomatoes and bring to a boil. Add chicken, reduce heat to medium-low, and simmer, uncovered, 10 minutes.
2. Stir in cilantro and lime juice. Season with salt and pepper to taste. Serve in shallow bowls, sprinkled with cheese and tortilla chips.
2. Stir in cilantro and lime juice. Season with salt and pepper to taste. Serve in shallow bowls, sprinkled with cheese and tortilla chips.
Chef
