Mexican Chicken-tortilla Soup

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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