Mexican Chicken Tortilla Soup Recipe
Ingredients
1 large onion, chopped
1 1/2 tablespoons vegetable oil
1 garlic clove, chopped
2 (2-ounce) cans chopped green chiles
1 fresh jalapeno pepper, minced
1 teaspoon ground cumin
6 cups chicken broth
1 (14 1/2-ounce) can mexican-style stewed tomatoes
3/4 pound skinless, boneless chicken breasts or thighs, sliced
3 tablespoons chopped cilantro
2 teaspoons lime juice
salt and freshly ground pepper
4 ounces shredded monterey Jack cheese (about 1 cup)
2 cups tortilla chips
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.
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