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  • Mexican Tortilla Soup

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    Mexican Tortilla Soup
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 3 (14 1/2 ounce.) cans chicken broth
    • 1 c. minced cooked chicken
    • 4 c. (4 ounce.) minced green chilies, liquid removed
    • 1 c. minced onions
    • 1 c. minced tomatoes
    • 1 teaspoon cilantro leaves
    • 1 teaspoon chili pwdr
    • 3/4 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon warm pepper sauce
    • 1 pkg. frzn vegetable mix of corn, red peppers and green peppers
    • 1 c. crushed tortilla chips
    • 1 1/2 c. shredded Monterey Jack cheese

    Directions

    1. In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili pwdr, cumin, salt, pepper and warm pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 min. Stir in vegetables. Simmer again 20 min, stirring occasionally.
    2. Stir in 1 c. crushed chips and cheese. Heat till cheese melts, stirring frequently. Garnish with additional chips. 6 (1 1/2 c.) servings.

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