Chicken and Tortilla Soup Recipe
Ingredients to make Chicken and Tortilla Soup:
- 5 flour tortillas (6 inches) cut into thin strips
- 3/4 cup Italian dressing, divided
- 2 cans, 14 ounces each, chicken broth
- 1 10-ounce can diced tomatoes and green chiles, undrained
- 1 bay leaf
- 1/4 teaspoon ground red pepper
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch-wide strips
- 1/4 cup coriander (cilantro), chopped
- juice of 2 medium limes
- 1 cup crumbled cheddar cheese
How to make Chicken Tortilla Soup:
1.PREHEAT oven to 350 F.
2.Mix tortilla strips and 1 tablespoon of the dressing.
3.Place them on a nonstick baking sheet.
4.Bake 12 to 15 minutes or until crisp and golden.
5.Let cool completely.
6.COMBINE remaining dressing with broth, tomatoes with their liquid, bay leaves and pepper in large saucepan.
7.Add 1-1/2 cups of water and mix.
8.Bring to a boil over medium-high heat.
9.Reduce heat to medium-low; let simmer for 5 minutes.
10.Add chicken; simmer 5 to 8 minutes longer or until chicken is cooked through, remove bay leaf and discard.
11.Add and stir in the cilantro and lime juice.
12.SERVE in soup bowls just before serving, sprinkle evenly with tortilla strips and cheese.
13.Garnish with dollops of sour cream, or more chopped cilantro if desired.
