Mexican Tortilla Soup With Chicken
By: Kristin Price
Published: Wednesday, December 2, 2009 - 10:49pm

Ingredients




8 cups chicken stock
Juice of 1/2 lime
14 ounces cans diced tomatoes, undrained
1 jalapeno pepper, finely minced w/seeds
4 ounces cans mild green chiles, undrained
2 cloves chopped garlic
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
1/2 teaspoon ground black pepper
Salt to taste
Vegetable oil
6 inches corn tortillas cut into strips about ½-inch wide
Shredded Mexican cheese 
Chopped cilantro
Lime wedges
Diced avocado 
Sour cream

Preparation

1 Simmer stock with tomatoes, lime juice, jalapeno, green chiles, garlic, green onion, carrot, corn, spices and hot sauce for 1 hour. 2 Add chicken and simmer for another 15 minutes. 3 Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.) 4 Fry tortilla strips in small batches until crispy - a few seconds for each batch. 5 Serve with toppings on the side: shredded Mexican cheese, chopped cilantro, lime wedges, diced avacado, sour cream and crispy tortilla strips

About


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!

Comments:
Melissa Peterman

A perfect recipe for this chilly Cinco De Mayo! Thank you SO much for sharing Kristin!
Kristin Price

Thanks Melissa! And thanks for RT on Twitter!