How to make it

  • Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
  • Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  • Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  • Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  • Ladle the soup into bowls. Garnish with shredded Monterey Jack or cheddar cheese and the tortilla strips

Reviews & Comments 5

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    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~ I LOVE your "5"FORK!!!!! Recipe
    for this Soup!
    Thank-you for sharing~
    Was this review helpful? Yes Flag
  • tatereater75 10 years ago
    Sounds great going to try it tomorrow thanks!!
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  • lindsay 10 years ago
    Thanks for your comment! This soup looks delicious. I am definitely trying this tomorrow!
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  • liezel 11 years ago
    Devine I would say!!
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  • crossfire 11 years ago
    sounds yummy
    Was this review helpful? Yes Flag

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