Tortilla Soup With Chicken
By: Sheri Wetherell
Published: Monday, February 15, 2010 - 2:59am

Ingredients




1 tablespoon vegetable oil
1 small onion, chopped
4 large cloves garlic, minced
1 4-ounce can of chopped green chilies , drained
1 cup chopped fresh tomatoes
1 finely chopped jalapeno pepper optional
1 12-ounce can tomato juice
4 1/2 cups chicken stock
salt, to taste
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 chicken breasts, cooked and shredded
1 cup zucchini or yellow squash, chopped
3 corn tortillas, cut in strips
1 avocado, chopped
1 cup shredded jack cheese
cilantro, for garnish
1 lime, cut into wedges

Preparation

1 Heat Chicken Stock 2 In a large pot, saute first four ingredients until tender. 3 Add the remaining ingredients in the ingredients list up to tortillas. 4 Cover and bring to a boil. 5 Reduce heat to low and simmer. 6 Simmer until the vegetables are tender, about 30 more minutes. 7 Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. 8 Lightly sprinkle the tortilla strips with salt if desired. 9 Layer the tortilla strips in bowls. 10 Sprinkle with chopped avocado if desired. 11 Ladle soup into bowl. 12 Sprinkle with shredded cheese and cilantro and serve immediately with fresh lime.