Mexican Tortilla Soup with Monterey Jack

Ingredients

• 1 (14.5 ounce) can Mexican stewed tomatoes (do not drain)
• 4 cups (32 ounces) chicken broth
• 1/2 teaspoon ground cumin
• 8 ounces (2 small) chicken breasts, cut into 8 pieces
• Corn tortilla chips, broken
• 1 1/2 cups (6 ounces) Wisconsin Monterey Jack cheese*, shredded
• Lime wedges, chopped cilantro, chopped avocado (optional)

* Queso quesadilla or muenster may be substituted for Monterey Jack.

Instructions

1. In food processor or blender, purée stewed tomatoes.
2. In large saucepan, bring pureed tomatoes, chicken broth, cumin and chicken breasts to boil. Simmer for 8 to 10 minutes or until chicken is tender.
3. Remove chicken pieces to clean cutting board and shred, using two forks.
4. Divide chicken among 4 bowls; top with broken chips and shredded Monterey Jack. Pour hot soup over and serve soup with limes, avocado, and cilantro, if desired.

Yield: 4 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin