Monday, December 20, 2010

Chicken Tortilla Soup

My husband and I love tortilla soup. Sadly so many of the recipes call for velveeta cheese. Sorry, not gonna do it. I wanted to make a fresh version that did not use processed cheese. It was a success! We like it spicy. I can't wait to have the leftovers again tomorrow. It was perfect.
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken broth
Salt and freshly ground black pepper
1 1/2 cups shredded cooked chicken
1 cup shredded Jack cheese
1/2 cup coarsely chopped fresh cilantro leaves
1 lime, cut in wedges, for serving
Tortilla chips for serving.

In a large pot add onions, garlic, jalapenos, and tomatoes and chicken broth. Heat to boiling then turn down and simmer for 15 minutes. Season with salt and pepper.

Ladle soup into bowl. Top with chicken, cheese, tortillas and cilantro and serve. I like mine with a squeeze of lime, Yum.

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