Soup Tortilla-Aztec H.J.'s
Vegetable oil… for deep frying in a skillet
2 corn tortillas…cut into about 1/8 inch strips
2 tsps. vegetable oil
1/2 cup onion…chopped
2 cloves of garlic…chopped small
1/2 to 1 tsp. fresh jalapeño chile…chopped fine…no stem or seeds
1 large can of Hunts Petite Diced Tomatoes …use the juice
4 cups of regular strength chicken broth…(use either juice from cooked chicken or out of a can)
1 cup frozen whole kernel corn
1 tsp. ground cumin
1 cup shredded cooked chicken…2-3 large bonless skin on enough to make a cup shredded
1 T. fresh lime juice
Few sprigs of cilantros …chopped
Grated Mexican -Style grated cheese
In a pan cook 1-2 large boneless skin on chicken breast …till extremly tend to shred meat …throw away the skin …reserve broth to use with recipe or use caned broth …your choice
Pour 1/2 inch oil into a small skillet over medium heat…when oil is hot…add tortilla strips…little a time…deep fry in skillet until crispy and lightly browned …about 1 minute… remove with a slotted spoon …drain well on paper towels. …set aside
Heat 2 tsps. oil in about 3 qt. pan over medium heat
Add: onion-garlic-and chile…cover …cook till soft but not brown
about 3 to 4 minutes
Add: Hunts tomatoes with juice-chicken broth-corn-cumin
Bring to a boil simmer for 10 minutes
Add: cooked shredded chicken and lime juice…simmer 5 minutes more
Serve soup in individual bowls.
Garnish with tortilla strips …little grated cheese and sprigs of cilantros
About 6 cups.
hj 