Ingredients:
2 corn tortillas or several corn chips per bowl
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes
Method:
Cut tortillas in 2″X2-1/2″ strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Saute’ until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.
4 Responses
April 2nd, 2009 at 6:47 pm
I’ve been trying to figure out what to make for dinner on Saturday night. I am having a friend come over for a casual dinner, and I think this might be perfect! I will let you know how it turns out, it sounds like it is going to be great and will give me an excuse to make margaritas!
April 5th, 2009 at 2:46 pm
Hey, this was a great recipe! Me and my girlfriend really enjoyed it. I actually used a rotissere chicken already cooked from the supermarket, two quarts of water and a packet of fajhita (sp) seasoning to make the broth and chicken. It was fabulous and I will be making it again! Thanks a bunch for making my dinner so great!
April 6th, 2009 at 12:01 am
Im happy you enjoyed it!
come back for more ..
thanks
February 23rd, 2010 at 4:45 pm
Love that soup! i could have it daily for one year and not tire of it!
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