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6 servings
Ingredients:
9 cups chicken broth6 cloves roasted garlic1/2 cup chopped tomatoes1 yellow onion2 fresh jalapeno peppers, sliced into rings1 teaspoon dried oregano2 cups shredded, cooked chicken meat1 lime, juiced6 (6 inch) corn tortillas, cut into strips and toasted for garnish
Instructions:
In heavy pot, bring the stock to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.Broil the sliced onions until soft and a little brown.Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.Place toasted tortilla strips in each bowl and pour soup over strips.
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