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8 corn tortilla’s
1 can (15oz.) chicken broth
2 cups water
1 onion chopped
1 clove of garlic minced
3 carrots cut into 1 inch strips
2 stalks celery sliced
1 can (4oz.) diced green chiles
1/8 t. cumin
½ t. oregano
¼ c chopped cilantro
salt and pepper to taste
½ cup shredded jack cheese
Cut tortillas into thin strips and bake on a cookie sheet in a 400 degree oven until crisp. Combine chicken broth, water, vegetables, and seasonings and simmer for 30 minutes. When ready to serve place equal amounts of tortilla strips in bottom of each bowl and ladle soup into bowls. Garnish with cheese. Serves 6
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