Shanna's Chicken Tortilla Soup
1 3 boned and skinned chicken breasts
1 4 corn tortillas
2 TB vegetable oil
2 cloves garlic -- minced
1 onion -- chopped
1 ts ground cumin
1/4 ts chili powder
1 ea red and green bell peppers
: see directions
4 plum tomatoes -- chopped
4 c chicken stock
1 c corn kernels
1/4 c fresh coriander -- chopped
Cut chicken breasts into diagonal strips; set aside. Cut tortillas
into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of
the oil over medium-high heat; cook tortilla strips, stirring, for
about 2 minutes until crisp. Remove strips to papers towels to drain.
Add remaining oil, garlic, onion, cumin and chili powder to pan;
cook over medium heat, stirring occasionally for 3 minutes or until
softened. Add chicken and red and yellow (or green) bell peppers and
cook until chicken is golden, about 5 minutes. Add tomatoes, chicken
stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add
corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top
with tortilla strips and coriander.
Serves 6
Minnesota St.
Paul Minneapolis