Hot and hearty chicken and green chile taco soup served with cut-up pieces of gordita-style flour tortilla, sliced green onions and shredded Monterey Jack cheese.
4 boneless, skinless chicken breast halves, cut into 3/4-inch cubes
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups water
1 (4-ounce) can diced green chiles
2 teaspoons chicken base or bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
Salt and ground black pepper to taste
4 (10-inch) gordita-style flour tortillas, cut into pieces
4 green onions, thinly sliced
1 cup shredded Monterey Jack
- In a large saucepan, cook diced chicken, tomatoes, water, chiles, chicken base, garlic powder, onion powder, oregano and cumin uncovered for 30 minutes or until chicken is cooked. Adjust seasoning to taste with salt and pepper.
- Place one cut-up flour tortilla in each soup bowl. Ladle soup over the tortilla pieces and top with the green onions and cheese.
Makes 4 servings.