Soup, Chili, Stew and Dumpling Recipes
Tortilla Soup
Yield: 4 servings
Ingredients
- 2 or 3 Old El Paso Corn Tortillas
- Oil for frying
- 2 teaspoons vegetable oil
- 1/3 cup chopped onion
- 1 (4 ounce) can Old El Paso Chopped Green Chiles
- 4 cups chicken broth
- 1 cup shredded, cooked chicken
- Salt
- 1 (10 ounce) can Old El Paso Tomatoes and Green Chiles
- 1 tablespoon lime juice
- 4 large lime slices
Instructions
- Cut tortillas in 2 x 1/2 inch strip. Fry tortillas in small amount of hot oil until brown and crisp. Drain on paper towels.
- Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until translucent. Add green chiles, broth, chicken, salt to taste, and tomatoes and green chiles. Cover and simmer 20 minutes. Stir in lime juice.
- To serve, pour into soup bowls and add tortilla strips. Float a lime slice in the center of each bowl.