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Mexican Tortilla Soup with Monterey Jack

Mexican Tortilla Soup recipe

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

Instructions

  1. In food processor or blender, purée stewed tomatoes.
  2. n large saucepan, bring pureed tomatoes, chicken broth, cumin and chicken breasts to boil. Simmer 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

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

Reprinted with permission from the Wisconsin Milk Marketing Board.


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