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Mexican Chicken-Tortilla Soup




Source of Recipe


Publix Greenwise






List of Ingredients



• 2 medium greenwise market chicken split breasts
  
• 1 (14 oz) can organic reduced-sodium chicken broth
  
• 1 3/4 cups water
  
• 1/2 cup organic chopped onion
  
• 1 clove garlic, minced
  
• 1/2 tsp ground cumin
  
• 1 T organic olive oil
  
• 1 (14-1/2 oz) can no-salt-added diced tomatoes
  
• 1 (8 oz) greenwise market organic tomato sauce
  
• 1 (4 oz) can whole green chile peppers, rinsed, seeded, and cut into thin, bite-size strips
  
• 1/4 cup snipped fresh cilantro or parsley
  
• 1 T snipped fresh oregano or 1 tsp dried oregano, crushed
  
• 4 6-inch corn tortillas
  
• 1/2 cup shredded cheddar or monterey jack cheese
  






Instructions



1. In a large saucepan or Dutch oven combine chicken, chicken broth, and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chciken is tender and no longer pink. Remove chicken and refrigerate to cool. Remove and discard skin and bone, then finely shred chicken. Set chicken aside. Strain broth through a large sieve or colander lined with two layers of 100% cotton cheesecloth. Skim fat from broth and set broth aside.
   
2. Use the original pan to cook onion, garlic, and cumin in 1 T hot oil until onion is tender. Stir in strained broth, undrained tomatoes, tomato sauce, chile peppers, cilantro, and oregano. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in shredded chicken. Heat through.
   
3. Meanwhile, cut tortillas in half, then cut crosswise into 1/2-inch strips. Place on a baking sheet. Bake in a 375 oven until crisp, about 10 minutes.
   
4. Ladle soup into soup bowls. Spirnkle each serving with shredded cheese and top with tortilla strips. Serve immediately.
   






Final Comments


Makes 4 servings