Sopa de Tortilla (Tortilla Soup)
Serves 8
| 4 | corn tortillas -- (7-inch) |
| 1 cup | cooked chicken -- shredded |
| 5 cups | chicken broth -- canned |
| 1 cup | onion -- chopped |
| 1 tsp | garlic -- minced |
| 2 cups | corn with red and green peppers |
| 1/4 cup | green chiles -- canned, chopped |
| 1/4 cup | ripe olives -- canned, chopped |
| 1/2 tsp | ground black pepper |
| 1/4 tsp | salt |
| 1/4 tsp | ground cumin |
| 1/4 cup | fresh cilantro -- chopped |
| 8 oz | Arriba! Red Salsa |
Cut tortillas into 2-by-1/2 inch strips.
Fry tortilla strips about 1 minute on each side. Set aside.
Add onion and garlic to broth.
Bring to a boil, cover, reduce heat and simmer 10 minutes.
Add shredded chicken, Arriba! Red Salsa, corn, chilies, olives, black pepper, salt and cumin.
Cook, uncovered, 15 minutes.
Ladle soup into individual bowls.
Garnish with tortilla strips and cilantro.
