Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by: Heidi Roark

Ingredients:

2 chicken breasts

1 14oz can of diced tomatoes

1 can of El Pato sauce (mexican tomato sauce)

1 small can of diced green chillies

1 chicken bullion cube

1 onion diced

1 potato chopped into 1/2 inch cubes

frozen carrots (about half a small bag)

frozen corn (about half a small bag)

corn tortillas cut into thin strips

Avocado for topping

shredded cheese for topping

Boil chicken in large pot in water until fulling cooked.

drain about half the water and keep the remainder in the pot

shred the chicken and put it back in water.

add in the tomatoes, el pato sauce, green chilies, onion, bullion cube, carrots, corn and potato. If the consistency is too thick add water or chicken broth to make it thinner. Bring to a boil then simmer for 20 minutes.

While that is simmering, fry the tortilla strips in olive oil in a small pan. Cook about 10 strips in each bath.

When complete serve in bowls with avocado, cheese and tortilla strips as toppings.