June 15, 2010

Tortilla Soup

Tortilla Soup

2 tbs cilantro
2 tbs minced garlic
1 small can green chiles
1 can diced tomatoes, drained
6 cups chicken stock or broth
3/4 cup cooked, diced chicken
1 tsp ground cumin
6 corn tortillas, cut into strips
Monterey jack cheese to sprinkle on top
sour cream

Puree cilantro, garlic, green chiles, and tomatoes in a food processor.  In a large pot, bring 6 cups stock or broth to a boil.  Add pureed mixture and cumin.  Bring back to a boil, then reduce to a simmer for 1 hour.

Meanwhile, preheat oven to 450 degrees.  Place tortilla strips on a baking sheet sprayed with cooking spray.  Spray tops of tortilla strips with cooking spray and sprinkle with kosher salt.  Bake for 6 - 7 minutes, turning once.

After the base of the soup has cooked for 1 hour, add cooked chicken.  Cook for 5 minutes, or until chicken is heated.  Garnish with shredded cheese, tortilla strips, and sour cream if desired.

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