Chicken-tortilla soup

 

Chicken-tortilla soup

Servings: 4

Preparation time: 50 min

 

Ingredients

3 teaspoons vegetable oil

4 soft corn tortillas (6 inch), cut into 2x 1/2-inch strips

1 medium onion, chopped (1/2 cup)

3 1/2 cups chicken broth

1 can (10 oz) diced tomatoes with green chiles, undrained

1 1/2 cups shredded cooked chicken

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro or parsley

Directions

 

1. In 2-quart nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring constantly, until crisp and light golden brown. Remove from saucepan; drain on paper towels.

2. In same saucepan, cook onion in remaining 1 teaspoon oil over medium-high heat, stirring occasionally, until tender. Stir in broth and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; heat until hot.

3. Stir in lime juice. Sprinkle tortilla strips on top of soup or spoon soup over tortilla strips. Sprinkle with cilantro.

 

 

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