Mexican Chicken Soup
- 7 cups
- COOK TIME
- 18 Min
- READY IN
- 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
cup thinly sliced carrot
cup thinly sliced celery
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.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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