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Tortilla Soup 4 boneless chicken breasts (cooked and shredded) 29 oz chicken broth 4 oz diced green chile 10 oz diced tomatoes with green chile peppers 1 onion (chopped) 2 cloves garlic (minced) 1 TBSP fresh lime juice 2 TBSP fresh cilantro (chopped) 1/2 tsp cayenne pepper (ground) 1/2 tsp ground cumin 4 flour tortillas (10 inch) 1 TBSP olive oil Shredded monterey jack cheese Combine chicken broth, green chiles, tomatoes with green chiles, onion and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes. Add the lime juice, cilantro, cayenne and cumin. Simmer 10-15 minutes longer. Cut the tortillas into 1/2 x 2 inch strips. Fry in hot olive oil in skillet until golden brown. Drain on paper towels. Ladle the soup into bowls. Garnish with shredded monterey jack cheese and the tortilla strips.
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Lots of healthy recipes from someone who lost half her body weight!
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