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Ingredients:
- 4 cups chicken stock
- juice of 1 lime, or about 1 1/2 to 2 tablespoons
- 1 can (14.5 ounces) diced tomatoes with juice
- 1/2 Jalapeno pepper, finely chopped, optional
- 1 can mild green chiles, undrained (4 ounces)
- 2 tablespoons chopped cilantro leaves
- 2 green onions, with most of the green, chopped
- 1 medium carrot, diced
- 3/4 cup corn kernels, frozen, fresh, or canned drained
- 1 cup cooked chopped chicken
- 1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
- 1/2 tsp. ground black pepper
- Salt to taste
- vegetable oil
- 3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
Preparation:
Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.
Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.
Serves 4.
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