Mexican Tortilla Soup With Chicken
8 cups chicken stock
14 ounces cans diced tomatoes, undrained
1 jalapeno pepper, finely minced w/seeds
4 ounces cans mild green chiles, undrained
4 green onions, chopped
1 medium carrot, finely minced
1 1/2 cups corn kernels, frozen, fresh, or 1 can drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon hot sauce
1/2 whole cooked chicken, shredded
Salt to taste
6 inches corn tortillas cut into strips about ½-inch wide
Shredded Mexican cheese
Add chicken and simmer for another 15 minutes.
Fry tortilla strips in small batches until crispy - a few seconds for each batch.
You can use leftover chicken, or cook/roast your own chicken to use, but if I'm in a hurry I like to buy a chicken from the deli already prepared, use half of it and save the other half for sandwiches!
Wednesday, December 2, 2009 - 10:49pm