chicken tortilla soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Yield: 8
Ingredients: 1 jar(s) h.e.b. cilantro salsa or any brand salsa 16oz.; 4 can(s) hill country fare chicken broth or other brand 14.5oz; 1 package(s) fully cooked sliced chicken breast 12oz bag; 1 package(s) shredded jalapeno jack cheese 8oz; 8 - white corn tortillas cut into strips; 1/4 cup(s) vegetable oil

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Pamela Lacivita

Egg Harbor Township, NJ

Updated on Mar 10, 2012

One of our families favorite

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prep time 10 Min

cook time

method ---

yield 8 serving(s)

Ingredients

1 jar h.e.b. cilantro salsa or any brand salsa 16oz.
4 cans hill country fare chicken broth or other brand 14.5oz
1 package fully cooked sliced chicken breast 12oz bag
1 package shredded jalapeno jack cheese 8oz
8 - white corn tortillas cut into strips
1/4 cup vegetable oil

How To Make chicken tortilla soup

Step 1

Combine cilantro salsa, chicken broth and sliced chicken in a large saucepan. Bring to a boil over high heat and then reduce to low heat. Cook soup 10 min.

Step 2

While soup is cooking, pour oil in a heavy skillet and heat over high heat for 3 min. Place a handful of tortilla strips into the oil and fry into crisp ( about 1 min). Drain strips on paper towels. Note: Instead of frying strips spread out on cookie sheet and lightly spray with cooking spray and bake till lightly brown and crisp.
Step 3

Top each bowl of soup with fried tortilla chips and 1/4 cup shredded jalapeno jack cheese. For added flavor add 3 slices of avocado to each bowl of soup.
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