Mexican Soup Con Tortillas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon salad oil
• 1 large onion, thinly sliced
• 1 -3 dried red chili (depends on how hot you want it)
• 2 teaspoons ground cumin
• 2 tablespoons fresh cilantro, chopped fine
• 2 garlic cloves, minced or grated
• 10 cups chicken broth
• 3 chicken breast halves, boneless and skinless
• 2 large carrots, peeled and sliced 1/4 inch thick
• 1/3 cup brown rice
• 2 zucchini, cut into 1/2 inch cubes
• salt
• 6 corn tortillas, cut into thin strips and fried crispy
• 1 cup monterey jack cheese, grated

Recipe

• 1 heat oil in large dutch oven over medium heat.
• 2 add oinions, separated into rings, chilies, cumin and cilantro. cook, stirring often, until onions are soft, about 6 to 8 minutes.
• 3 stir in garlic, then add broth. bring to a boil over high heat, reduce heat, cover, and simmer 20 minutes.
• 4 add carrots, chicken breasts and rice to broth. reduce heat, cover, and simmer about 15 minutes, until breast meat is done.
• 5 lift out meat and let set until cool enough to handle, then shred or cut chicken into bite-sized pieces.
• 6 add zucchini and chicken meat to soup and simmer, uncovered, just until zucchini is bright green and crisp-tender, about 5 minutes.
• 7 to serve. place a small handful of tortilla strips in each bowl and spoon soup over. put some grated jack cheese on top, if desired.