Thursday, October 9, 2008
6 corn tortillas
1 small can stewed tomatoes (Mexican style)
¼ onion, chopped
¼ green pepper chopped
¼ red pepper chopped
½ can chopped green chilies
1 carrot, chopped
1 clove garlic
2 chicken breasts, thinly sliced
2 cups chicken broth
1 sprig cilantro
Monterey Jack or Cheddar cheese, grated
To cook the tortilla chips:
Take tortillas and stack about 6 high and cut into ½ inch strips. Cook a handful at a time in hot oil until crisp. Drain on paper towels and set aside.
Blend tomatoes and garlic in blender.
Heat a little oil in your soup pot and cook onion until wilted. Add tomato mixture, the rest of the vegetables, and chick stock and heat until boiling.
Add sliced chicken and cook on low for about 45 minutes or until chicken is tender.
To serve, put a handful of chips in bowl, add soup and top with cheese.
This is a recipe I got from a friend in Texas (thanks Meredith). I usually change the recipe up a bit, I use regular stewed tomatoes and 2 tsp. of Mexican seasoning. I also use canned chicken instead of fresh. It makes this dish super fast. Maybe I will do a post on how to can your own meats.