Chicken, chili, lime, tortillia soup |
| Name: |
Patti Collis |
| Base: |
retired |
| Recipe: |
1 T vegetable oil or olive oil
1 c chopped onion
2 cloves garlic, finely chopped
8 c low sodium chicken broth
¾ c diced tomatoes (canned)
½ c diced green chilies (canned 4oz)
½ c lime juice (4 limes)
½ t salt
1 can no salt corn
2 c shredded cooked chicken breast
Tortilla strips (cooked) or tortilla chips
1 sliced avocado
Bunch cilantro, chopped
shredded pepper jack cheese
Heat oil then add onions and garlic. Cook 2 minutes. Next add chicken broth, tomatoes, green chilies, corn, lime juice, and salt. Cook 10-15 minutes then add chicken and cook another 5-10 minutes.
Top with tortilla strips, avocado, cilantro and shredded pepper jack cheese.
To cook tortilla strips:
Slice corn tortillas into thin strips. Spray pan with cooking spray & sauté strips until golden. Lay out on paper towels until dry.
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