Mexican Chicken Soup

MAKES: 7 cups

COOK TIME: 18 Min

My south-of-the-border soup comes complete with its own crackers- crunchy strips of fried corn tortillas. The soup cooks in 10 minutes- just enough time to fry up the crispy strips!

What You'll Need

2 (14-1/2-ounce) cans chicken broth
1 medium onion, thinly sliced and separated into rings
2 large red or green bell peppers, cut into very thin strips
2/3 cup thinly sliced carrot
2/3 cup thinly sliced celery
3/4 teaspoon seasoned salt
1 cup shredded cooked chicken breast
2 to 3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
4 (6-inch) corn tortillas
2 tablespoons vegetable oil

What to Do

Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chicken, cilantro, and lime juice; cook until thoroughly heated.
Meanwhile, cut each tortilla into thin strips. Heat oil in a large skillet until hot. Add tortilla strips, and fry 3 to 4 minutes or until crisp. Drain tortilla strips on paper towels.

Serve immediately. Top each serving with tortilla strips.