1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese
Instructions
In a large stockpot combine and whisk together until smooth all eight cans
of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion,
garlic, chili powder, salt and pepper
Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
Add cilantro and chicken breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings- Cut flour tortillas into
small thin strips and deep fry in hot oil until lightly browned. Shred the cheese.
To serve- Ladle soup into bowls, top with shredded cheese and fried tortilla
strips.
Serving
Suggestions
You can also serve with fritos or tortilla chips if you dont want to fry tortillas.
Originally Submitted
3/26/2009
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