Ingredients
- 3-1/2 cups chicken broth
- 2 whole small chicken breasts (about 1-1/2 pounds total)
- 1/2 cup chopped onion
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1 14-1/2-ounce can tomatoes, cut up
- 1 8-ounce can tomato sauce
- 1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
- 1/4 cup snipped fresh cilantro or parsley
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 6 5-1/2 inch corn tortillas
- Cooking oil
- 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Description
Cooking The Chicken Breasts In Canned Broth Doubles Up On The Chicken Flavor For This South-of-the-border Soup.
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