Tortilla Soup
By Yankee Magazine|Nov 03 2007|
Ingredients
1 lb. boneless, skinless chicken breasts
32 oz. chicken broth
1 medium yellow onion, chopped
10-oz. can diced tomatoes with green chiles, undrained
4-oz. can diced tomatoes, undrained
2 cloves garlic, minced
8 oz. frozen corn
Juice of 1/2 lime
2-4 Tbsp. chopped cilantro, to taste
4 corn tortillas cut into squares or strips and fried or tostado chips
Salt and pepper to taste*
Optional garnishes: grated Cheddar or Monterey Jack cheese, diced avocado
Instructions
Place chicken breasts, onion and broth in a large pot or 4-quart deep saute pan. Bring broth to a boil, reduce heat and simmer until chicken breasts are done, about 20 minutes. Remove chicken to a clean cutting board. Add remaining ingredients except tortillas/chips and garnishes. Bring to a boil over medium heat. Reduce to a simmer. Meanwhile, cut chicken into bite-size pieces and return to soup pot. Simmer until corn is tender or longer. When ready to serve, place tortillas or chips in a bowl and ladle over soup. Sprinkle cheese on top, if desired. Garnish with cubes of avocado. Makes about 2 quarts.
