Mexican Chicken Tortilla Soup
Submitted by Valerie Dieling
- 3 boxes chicken broth
- 3 chicken breasts, about 1 lb
- 1 red pepper
- 1 green pepper
- 1 Tbsp olive oil
- 1 bunch cilantro
- 3 (10 oz) cans Ro-Tel diced tomatoes with green chiles
- 1 small can diced green chiles
- 4 Tbsp cumin
- 3 Tbsp chili powder
- 1 C tiny shell noodles Tortilla chips, broken up
- Salt and pepper to taste
Simmer chicken breasts in chicken broth in a large soup pan until done. Remove and dice chicken breasts and set aside.
Dice red and green peppers and saute for 5 minutes in olive oil in a skillet. Clean and chop cilantro.
Add tomatoes, chiles and spices in the large soup pan; stir and simmer on low for about 1 1/2 hours. Add shells and simmer 20 more minutes until shells are cooked.
Serve in a soup bowl and top with broken tortilla chips. Serves 6–8.