This warm chicken tortilla soup is prepared with special white rice and crispy tortillas. It's different from your regular soup and a lot more tasty.
Ingredients:
1. 450 grams of chicken breast pieces, boneless and skin removed. Chop it into small chunks.
2. Six teaspoons of lime juice.
3. Four La Banderi yellow corn tortillas, cut into slender pieces.
4. Three teaspoons of diced coriander
5. 16 tablespoons of old el paso thick n chunky salsa
6. Two tins (28 ounces) of Shelton's organic chicken broth.
7. A teaspoon of Mccormick ground cumin.
8. 16 tablespoons of RiceSelect long grain Texmati white rice.
9. One tin of Green Giant MexiCorn.
10. Pam non stick cooking spray.
Preparation:
1. Take a six quart stainless sauce pa (I use Cuisinart Chef's Classic) and coat the sides and base of the pan with Pam's non stick cooking spray. Place the chopped chicken breast pieces in the pot and let it cook till the chicken becomes browned. Make sure to stir the chicken so that it doesn't become too browned on one side.
2. Add the ground cumin, long grain rice and Shelton's organic broth into the sauce pot. Stir the ingredients well with the chicken and let the mixture boil. Once it has come to a boil, put a lid on the pot and let the chicken tortilla soup continue to cook under a low flame for about fifteen minutes. Add the mexicorn, old el paso salsa and lime juice into the sauce pot and stir well. Cook the chicken tortilla soup cook until the long grain rice becomes soft.
3. Now switch on the oven and heat it to 425 degrees Fahrenheit. Coat a baking pan with the Pam spray and put the tortilla pieces int it. Place the pan in the oven and bake till it is crispy (about 8 minutes). Serve the chicken tortilla soup with a topping of crispy tortillas.
