Tex-mex Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (4 ounce) can green chilies, chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 2 cups cooked chicken (chopped or shredded) or 2 cups cooked turkey (chopped or shredded)
• salt and pepper (to taste)
• 1 tortilla, prepared (or broken corn tortilla chips, for garnish)
• oil (as needed)
• 1/2 cup shredded sharp cheddar cheese (for garnish) or 1/2 cup shredded monterey jack cheese (for garnish)
• 2 tablespoons chopped fresh cilantro (for garnish)
• 1 finely sliced green onion (for garnish)
• 1 -2 thinly sliced fresh jalapeno pepper (for garnish)

Recipe

• 1 if using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
• 2 drain and set aside.
• 3 saute onion and garlic in olive oil in soup pot until tender.
• 4 add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
• 5 season to taste with salt and pepper.
• 6 bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
• 7 serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.