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Tortilla Chicken Soup
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| 6 boneless skinless thighs or breasts cut into 1 inch strips | |
| 2 Tbs | olive oil. 1 1/2 med onion cut in half sliced thin |
| 2 celery stalks diced. 2 med cloves garlic minced | |
| 2 tsp | ground cumin. 2 tsp chili powder |
| 1 cup | water. 1-7 oz can mild Ortega chili diced |
| 3 14 1/2 oz cans | fat free chicken broth |
| 1 14 oz can | diced tomatoes drained chopped into small pieces |
About 8 corn tortillas cut into 1 inch strips. Bake at 350 degrees until crispy on cookie sheet......Do not layer or they will come out rubbery WATCH THEM salt and pepper to taste
Garnish sour cream chips cilantro diced avocado diced jalapeños
Cook chicken in large skillet or electric pas with olive oil....Brown on both sides. Remove chicken leaving oil. Add onions celery cook stirring frequently until onions start to turn golden brown.Add garlic and cook 1 minute add chicken and rest of ingredients. Bring to a boil reduce heat simmer 45 minutes recipe says to stir in tortillas. Simmer 3 min ( I prefer to add to bowl when ready to eat ) Garnish with sour cream chips cilantro and avocados to your taste.
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