Southwestern Chicken Soup with Tortilla Strips -


  • ½ cup corn or vegetable oil see savings
  • 6 corn tortillas, cut into 1-inch strips see savings
  • 1 large onion, sliced see savings
  • 3 cloves garlic, thinly sliced see savings
  • 1 14-½-ounce can diced tomatoes, drained see savings
  • 1 ancho chile, seeded and coarsely chopped* see savings
  • 6 cups chicken broth see savings
  • + 3 more ingredients
    • 2 tablespoons fresh lime juice see savings
    • ¼ cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers see savings
    • 1 large ripe avocado, halved, seeded, peeled and sliced see savings

1. In a large saucepan heat oil over medium-high heat. Fry tortilla strips in batches 2-3 minutes or until golden brown and crisp. Set aside. 2. Discard all but 1 tablespoon of oil. Reduce heat to medium. Cook and stir onion and garlic in hot oil 5 minutes or until onion is tender. Add tomatoes, ...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network