Spicy Tortilla Soup

CARLA'S SPICY TORTILLA SOUP

8 corn tortillas
2 (32-ounce) boxes or cans low-sodium chicken broth
1 chicken breast, finely diced
1 large red onion, coarsely chopped
2 large tomatoes, diced
2 medium jalapenos, sliced
1 lime, juiced
2 ears grilled corn
1/2 cup fresh cilantro leaves, coarsely chopped
1 ripe avocado, peeled and cubed
8 ounces Monterey Jack cheese, shredded

Heat oven to 350°.
Cut tortillas into 1/2"-thick strips and arrange them on a cookie sheet in a single layer.
Bake 5 to 10 minutes, or until crispy.

In a large saucepan, bring the chicken broth and chicken to a boil.
Reduce heat to low; cover and simmer for 20 minutes, (make sure chicken is cooked through).
Stir in the onion, tomatoes, jalapenos, and lime juice.
Heat about 5 minutes more to blend flavors.
Cut corn from the cobs and add to the soup.

Divide the baked tortilla strips among 4 bowls.
Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and cheese to use as toppings at the table.

Yield: 4 servings

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*The Corner Desk . Com* CARLA'S SPICY TORTILLA SOUP 8 corn tortillas 2 (32-ounce) boxes or cans low-sodium chicken broth 1 chicken breast, finely diced 1 large red onion, coarsely chopped 2 large tomatoes, diced 2 medium jalapenos, sliced 1 lime, juiced 2 ears grilled corn 1/2 cup fresh cilantro leaves, coarsely chopped 1 ripe avocado, peeled and cubed 8 ounces Monterey Jack cheese, shredded Heat oven to 350°. Cut tortillas into 1/2"-thick strips and arrange them on a cookie sheet in a single layer. Bake 5 to 10 minutes, or until crispy. In a large saucepan, bring the chicken broth and chicken to a boil. Reduce heat to low; cover and simmer for 20 minutes, (make sure chicken is cooked through). Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors. Cut corn from the cobs and add to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and cheese to use as toppings at the table. Yield: 4 servings Back To Soups & Salads Recipe Page Back To Chicken & Turkey Recipes Page