Tortilla Soup II

Tortilla Soup II
Tortilla Soup II might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 214 calories, 16g of protein, and 6g of fat per serving. This recipe serves 8. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of chicken breast halves, flour tortillas, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

1
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
Ingredients you will need
Chicken BrothChicken Broth
Green Chili PepperGreen Chili Pepper
TomatoTomato
GarlicGarlic
OnionOnion
SoupSoup
Equipment you will use
PotPot
2
Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Ingredients you will need
Shredded ChickenShredded Chicken
3
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Ingredients you will need
Lime JuiceLime Juice
CilantroCilantro
Ground Cayenne PepperGround Cayenne Pepper
CuminCumin
4
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
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Olive OilOlive Oil
TortillaTortilla
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Paper TowelsPaper Towels
Frying PanFrying Pan
5
Ladle the soup into bowls.
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SoupSoup
Equipment you will use
BowlBowl
LadleLadle
6
Garnish with shredded Monterey Jack cheese and the tortilla strips.
Ingredients you will need
Monterey Jack CheeseMonterey Jack Cheese
Tortilla StripsTortilla Strips
DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score10
Dish TypesSoup
OccasionsFallWinter
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