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Ingredients
3 1/2 Cups chicken broth
1 1/2 Pounds chicken thighs
1/2 Cup onion, chopped
1/2 Teaspoon ground cumin
1 Garlic clove, minced
1 Tablespoon cooking oil
1 (16 oz) Can diced tomatoes
1 (8 oz) Can tomato sauce
1 (4 oz) Can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 Cup fresh cilantro or parsley, snipped
1 Teaspoon dried oregano, crushed
6 (5 1/2�) Corn tortillas
Cooking oil
1 Cup shredded cheddar or Monterey Jack cheese
Instructions
Place chicken broth in a large saucepan or Dutch oven; add chicken breasts. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till chicken is tender and no longer pink. Remove chicken from broth. Let stand till cool enough to handle. Skin, bone, and finely shred chicken; set chicken aside. Discard skin and bones. Strain broth through a large sieve or colander lined with 2 layers of 100% cotton cheesecloth. Skim fat from broth and set broth aside.
In the same saucepan cook onion, cumin, and garlic in the 1 tablespoon hot oil till onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro or parsley, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in shredded chicken and heat through.
Meanwhile, cut tortillas in half, and then cut crosswise into 1/2� wide strips. In a heavy medium skillet heat 1/4� oil. Fry strips in hot Oil, about half at a time, about 1 minute or till crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide fried tortilla strips among four soup bowls. Ladle soup over tortilla strips, sprinkle each serving with shredded cheese and serve immediately.