Chicken Tortilla Soup
Ingredients
- 1/2 c green onion, chopped
- 1 tsp cumin seed
- 1 T cooking oil
- 4 1/2 cups chicken broth
- 4 1/2 ounces can Mexican-style stewed tomatoes
- 3 T snipped fresh cilantro
- 2 T lime juice
- 10 ounces chopped, cooked chicken (about 1-2/3 cups)
Instructions
In a large saucepan cook onion and cumin seed in hot oil about 5 minutes or till onion is tender. Add broth, tomatoes, snipped cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered for 8 minutes. Add chicken. Cook 3 minutes more. Top with Crisp Tortilla Shreds (see below). Crisp Tortilla Chips Brush four 5-1/2 inch corn or flour tortillas with 1 T. cooking oil. In a small bowl stir together 1/2 t. salt and 1/8 t. pepper. Sprinkle salt mixture over tortillas. Using a sharp knife, cut tortillas into small pieces. Arrange the tortilla chips in a single layer on a baking sheet. Bake at 350 degrees about 8 minutes or till crisp.
