Chicken Tortilla Soup
4 corn tortillas
½ C. Onion, chopped
3 boneless, skinless chicken breast halves (about 12 oz.)
1 garlic clove
¼ tsp. Chili powder
¼ tsp. Ground cumin
2 cans (14 ½ oz. each) chicken broth
1 can diced tomatoes (14 ½ oz.)
1 can chopped green chilies (4 oz.)
4 tsp. Fresh cilantro, snipped
2 oz. cheddar cheese
4 slices fresh lime (optional)
Preheat oven to 400°F. Cut tortillas into ½ inch strips using Kitchen
Shears. Place on flat Baking Stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion using Food Chopper. Cut chicken into ½ inch pieces
using Chef's Knife. Heat 4 quart Casserole over medium-high heat. Spray with
vegetable oil using Kitchen Spritzer. Add chicken; cook and stir 3 minutes.
Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook
and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil.
Reduce heat and simmer 10 minutes. Snip cilantro using Kitchen Shears.
Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Nylon
Ladle. Shred cheese over top with Deluxe Cheese Grater. Sprinkle soup with
cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if
desired.
4 corn tortillas
½ C. Onion, chopped
3 boneless, skinless chicken breast halves (about 12 oz.)
1 garlic clove
¼ tsp. Chili powder
¼ tsp. Ground cumin
2 cans (14 ½ oz. each) chicken broth
1 can diced tomatoes (14 ½ oz.)
1 can chopped green chilies (4 oz.)
4 tsp. Fresh cilantro, snipped
2 oz. cheddar cheese
4 slices fresh lime (optional)
Preheat oven to 400°F. Cut tortillas into ½ inch strips using Kitchen
Shears. Place on flat Baking Stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion using Food Chopper. Cut chicken into ½ inch pieces
using Chef's Knife. Heat 4 quart Casserole over medium-high heat. Spray with
vegetable oil using Kitchen Spritzer. Add chicken; cook and stir 3 minutes.
Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook
and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil.
Reduce heat and simmer 10 minutes. Snip cilantro using Kitchen Shears.
Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Nylon
Ladle. Shred cheese over top with Deluxe Cheese Grater. Sprinkle soup with
cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if
desired.
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