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:
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.
Related Recipes
Tortilla Soup
Crockpot Chicken and Corn Chowder
http://southernfood.about.com/od/crockpotchickensoups/r/bl118c5.htm
Chicken Chowder with Corn
Slow Cooker Chicken and Pasta Soup
Spicy Chicken Soup With Vegetables



