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Tortilla Soup

Source of Recipe

France & Associates


List of Ingredients


1 cup chopped green onions OR,
2 white or yellow onions, thinly sliced
2 tsp ground cumin
2 cloves garlic, minced
4 cans (14-1/2 oz. each) chicken broth OR,
8 cups homemade chicken broth
2 cans (14-1/2 oz. each) Mexican-style stewed tomatoes
6 Tbsp minced fresh cilantro
1/4 cup lime juice
3 cups cooked chicken, chopped
Crispy Tortilla Strips (recipe follows)



Recipe


Put all ingredients except the chicken and tortilla strips into the crockpot; stir. Cook on LOW for about 8 hours. About one hour before serving, add the chopped chicken. When ready, ladle into bowls and sprinkle with Crispy Tortilla Strips.

To make the Tortilla Strips:

Preheat oven to 350 degrees. Use a pastry brush to lightly coat the top sides of 4 large flour tortillas with olive or canola oil. Sprinkle sparingly with salt and ground pepper. Cut each tortilla into 1/2-inch-wide strips, then cut the strips into pieces that are about 1 inch long. Place the strips in a single layer on a cookie sheet; bake at 350 degrees for about 10 minutes, or until crisp and lightly browned.