ON THE BORDER CHICKEN TORTILLA SOUP RECIPE RECIPES

Steps:

• "On The Border Chicken Tortilla Soup From a tiny recipe booklet on their salsa jars Fall 2003 Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth; cook about 15 minutes, or until the rice is tender. Add chopped chicken, 1/2 of chopped onion, simmer 5 minutes. Just before serving add remaining onion and cilantro. To serve break tortilla chips into each bowl. Ladel soup over chips. Top wtih cheese and 1 T. of avacado. Serve immediately with additional salsa and chips. Serves 4 Click here to view: http://www.recipelink.com/msgbrd/board_14/2004/JAN/12914.html"

Steps:

• In a large soup pot over medium-high heat, bring ½ cup of the broth to a boil.
• Add the onions, potatoes, green peppers and garlic.
• Cook and stir for 5 minutes.
• Add the chicken; cook and stir for 1 minute.
• Add the stewed tomatoes, jalapeno peppers, cumin, and the remaining broth. Bring to a boil.
• Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.
• Preheat the oven to 350°F. Brush both sides of the tortillas with olive oil and cut them into thin strips.
• Place tortilla on a greased baking sheet. Bake for 15 minutes, or until crisp.
• Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.