Southwestern Recipes
Mexican Tortilla Soup with Monterey Jack
Ingredients
- 1 (14.5 ounce) can Mexican stewed tomatoes (do not drain)
- 4 cups (32 ounces) chicken broth
- 1/2 teaspoon ground cumin
- 8 ounces (2 small) chicken breasts, cut into 8 pieces
- Corn tortilla chips, broken
- 1 1/2 cups (6 ounces) Wisconsin Monterey Jack cheese*, shredded
- Lime wedges, chopped cilantro, chopped avocado (optional)
* Queso quesadilla or muenster may be substituted for Monterey Jack.
Instructions
- In food processor or blender, purée stewed tomatoes.
- In large saucepan, bring pureed tomatoes, chicken broth, cumin and chicken breasts to boil. Simmer for 8 to 10 minutes or until chicken is tender.
- Remove chicken pieces to clean cutting board and shred, using two forks.
- Divide chicken among 4 bowls; top with broken chips and shredded Monterey Jack. Pour hot soup over and serve soup with limes, avocado, and cilantro, if desired.
Yield: 4 servings
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin