Tortilla Soup

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Soup

  • 3 cups chicken broth
  • 1/2 red onion, chopped
  • 1 red potato, skin on, diced
  • 1-2 cloves garlic, diced
  • 1 boneless chicken breast, cubed
  • 1/2 green bell pepper, diced
  • 1 10 oz can Rotel tomato, Fiesta style w/ lime and cilantro
  • 1/2 14 oz can diced tomato
  • 1/2 hot pepper
  • 1/2 tsp cumin 
Add onion, potato, bell pepper, and garlic to 1 cup broth.
Bring to a boil, cook 5 minutes.
Add chicken, cook 1 minute.
Add tomatos, hot pepper, cumin, and remaining broth.
Bring back to boil, reduce heat to medium-low.
Simmer 15 minutes.


Chips

  • 4 small corn tortillas
  • olive oil, light 
Lightly coat baking sheet with oil.
Cut torillas into strips of desired size.
Lay strips out in pan and brush with oil.
Bake at 350°F until golden (3-8 minutes).
Drain on paper towels.


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