Chicken Tortilla Soup
2 corn tortillas
oil for frying
2 tsp vegetable oil
1/3 C onion, diced
1/4 - 1/2 C canned green chilies, chopped
4 C chicken broth
1 C shredded, cooked chicken
1 tomato peeled, seeded and chopped, ( use 2 sun dried tomato slices)
1 T lime juice
Garnish:
sliced avocado
shredded Monterey Jack cheese
Cut the tortillas in strips and brown until crisp. Drain and set aside.
Saute onion until tender,add the green chilies and broth. Bring to a boil, lower heat and simmer 5 minutes. Add chicken and tomato. Simmer 5 minutes.Stir in lime juice, salt and pepper.
Divide tortilla chips between 4 bowl. Ladle soup into bowls and garnish with avocado slices and shredded
cheese.