Preheat the oven to 350 F.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make tortilla and chicken soup: |
| 5 Flour tortillas (6 inches) cut into fine strips 3/4 Italian dressing cup, quantity divided 2 cans of 14 ounces each, with chicken broth 1 can 10 ounces of tomatoes (tomatoes) in cubes and chiles Green, without draining 1 laurel leaf 1/4 teaspoon of ground red pepper 1 pound of boneless chicken breasts and without skin, cut into 1/4 inch strips wide 1/4 culantro cup (coriander), Picado juice of 2 medium limas 1 cup of crumbled cheese, cheddar |
Ingredients to make tortilla and chicken soup:
2. Mix the tortilla strips and 1 tablespoon of the dressing.
3. Place them on an non-stringent tray for baking.
4. Bake 12 to 15 minutes or until they are crispy and golden.
5. Let cool completely.
6. combines in a large pot the remaining dressing with the broth, tomatoes with its liquid, bay leaf and pepper.
7. Add 1-1/2 cup of water and mixture.
8. Boil over medium-high heat.
9. reduces the fire by medium-low; Let boil over 5 minutes.
10. Add the chicken; Slowly kitchen 5 to 8 minutes or until the chicken is completely cooked, remove the bay leaf and download it.
11. Add and stir the coriander and the juice of Lima.
12. It serves in speros plates just before serving, sprinkle evenly with tortilla and cheese strips.
13. decorate with tablespoons of sour cream, or more chopped coriander if you wish.
