1 pound boneless skinless chicken
8 cups chicken broth
1 small onion, chopped
1 small bell pepper, chopped
1 clove garlic, minced
2 cups tomatoes, chopped
1 tsp oregano
Juice of 3 limes (regular, not key lime)
1/2 of an anaheim pepper, chopped
1 jalapeno, seeded and chopped (optional)
8 corn tortillas
Spray oil stuff
In a large pot, bring broth to boiling. Add chicken and simmer about 15 minutes, or until no longer pink. Remove chicken from broth and set aside to cool.
Add onion, bell pepper, garlic, tomatoes, oregano, lime juice, and anaheim pepper. Simmer about 20 minutes, or until all vegetable are tender.
Meanwhile, shred chicken and add it to soup.
While soup is simmering, cut tortillas into strips, spray lightly with oil, and place evenly on cookie sheet. Bake in a 350 oven about 10 minutes or til crisp.
Serve the soup topped with tortilla strips. Enjoy! :o)
*The anaheim pepper makes it a kid friendly dish with just a little kick. If you desire a spicier soup, add the jalapeno with the vegetables to simmer.
*Definitely make the tortilla strips! They hold up much better than store bought tortilla chips.