4 corn tortillas, cut into 1-inch pieces
1 large onion, chopped
4 to 6 garlic cloves, minced
2 Tbsp. dried cilantro
3 Tbsp. vegetable oil
2 c. cooked chicken, chopped
1 (14.5 oz.) can stewed tomatoes (undrained), chopped
1 (10 oz.) can diced tomatoes with green chilies
1 Tbsp. ground cumin
4 c. chicken broth
1 bay leaf
1/2 tsp. pepper
4 to 8 corn tortillas, cut into 1/4-inch strips
1/2 c. vegetable oil
2 (8 oz.) shredded Monterey Jack or Mozzarella cheese
avocado slices (optional)
Sauté first 4 ingredients in 3 tablespoons oil for 5 minutes.
Add chopped chicken and next 6 ingredients. Bring to a boil and
reduce heat and simmer 30 minutes. Discard bay leaf. Fry
remaining tortilla strips in 1/2 cup hot oil until crisp. Drain on
paper towels. Sprinkle fried strips and cheese over each serving.
Top with avocado if desired. Yields 14 cups.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.