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Ingredients
Soup
2 skinless, boneless chicken
breasts
2 tablespoons olive oil, divided
1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon ground cumin
2 14.5-oz. cans chicken broth
1 cup water
1 chicken bouillon cube
1 15-oz. can garbanzo beans
1/2 teaspoon chili powder
1 tablespoon freshly squeezed
lemon juice
1 cup smooth or chunky
(depending on your preference) salsa
Garnish
4-6 corn tortillas (for homemade
tortilla strips) -OR- 1 cup broken-up packaged corn tortilla
chips
1/2 cup shredded Monterey Jack
cheese
1/2 cup shredded cheddar cheese
sour cream (optional)
Directions
Homemade Tortilla Strips
While the soup is cooking, slice
4-6 tortillas into 1/2-inch strips, then cut those strips
into thirds. Place a few paper towels on a plate and have
ready nearby. Heat about 1 inch of oil in a small saucepan on
high. Once the oil is hot, add the tortilla strips
and fry, gently moving around with a large slotted spoon so
they don't stick together and so the oil touches all sides
of strips.
As soon as strips turn a light
golden brown, remove from oil with slotted spoon and place
on plate with paper towels. Sprinkle
lightly with salt and serve as garnish for soup.
Soup
Heat 1 tablespoon olive oil in a
large soup pot, then add chicken. Cook for about 3 minutes
on both sides or until it appears no pink is left. Remove
chicken and shred into bite-size pieces. Add remaining 1
tablespoon olive oil to soup pot, then add onions, garlic
and cumin. Mix well and sauté for about 3 minutes. Return
chicken pieces to soup pot, then add broth, water, chicken
bouillon, garbanzo beans, chili powder, lemon juice and
salsa. Stir to mix well, then cover and turn heat to low.
Simmer for about 30 minutes.
Serve and top with Homemade
Tortilla Strips or broken packaged tortilla
chips, shredded cheeses and a dollop of sour cream
(optional).
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