Ingredients
4chicken breast,boneless halves, cooked and shredded
14.5ozchicken broth
4ozgreen chiles,diced
10oztomatoes,with green chile peppers, diced
1onion,chopped
2clovesgarlic,minced
1tbsplime juice,fresh
2tbspcilantro,chopped fresh
½tspground cayenne pepper
½tspground cumin
4flour tortillas
1tbspolive oil
Preparation
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 to 35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10 to 15 minutes longer.
Cut the tortillas into ½ x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
