Saturday, October 17, 2009

CHICKEN TORTILLA SOUP



1/2 cup chopped onion

1 jalapeño pepper, seeded and finely chopped

1 tbsp taco seasoning mix

1 garlic clove, pressed

6 cups chicken broth

1/2 cup thick and chunky salsa

1/4 cup lime juice

2 cups chopped cooked chicken

1/4 cup snipped fresh cilantro

2 cups broken tortilla chips

Toppings such as grated queso fresco, diced avocado, sour cream and diced tomato (optional)

1. In (4-qt./4L) Casserole, cook onion, jalapeño pepper, taco seasoning and garlic pressed with Garlic Press over medium-high heat 2-3 minutes or until crisp-tender. Add chicken broth, salsa and lime juice. Cover and bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.

2. Ladle soup into bowls; sprinkle with broken tortilla chips and toppings, if desired.

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