November 12, 2010

Chicken Tortilla Soup

Prep: 20 minutes, Cook: 15 minutes, Makes: 6 servings.

2 to 2-1/2 lbs. deli roasted chicken
2 14oz. cans. chicken broth with roasted garlic
1 15oz. can. chopped tomatoes and green chile peppers, undrained
1 11oz. can. whole kernel corn with sweet peppers, drained
1 small fresh jalapeño chile pepper, seeded and finely chopped
1 tsp. ground cumin
2 Tbsp. snipped fresh cilantro
1 Tbsp. lime juice
   Tortilla chips with lime or regular tortilla chips, broken

   Remove chicken meat from the frame of the deli roasted chicken. Shred enough of the chicken meat to measure 2 cups; set aside. Reserve ant remaining chicken meat for another use.
    In a large saucepan combine chicken broth, undrained tomatoes, corn, jalapeño, and cumin. Bring to a boiling;reduce heat. Simmer, covered, for 10 minutes. Stir in shredded chicken, cilantro, and lime juice. Heat through. Top each serving with tortilla chips.

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