does anybody know what day it is?!?

it’s monday supper swap! one meal has arrived and it’s a spagetti dinner complete with garlic bread and cookie bars for dessert. my swap is not quite complete yet. it’s chicken tortilla soup with tiny little individual key lime pies. kelly is bringing chicken stuffing cassarole.

here’s the deets on the chicken tortilla soup:

4 (6 inch) corn tortillas
1/2 cup onion, chopped
3 boneless, skinless chicken breast halves
1 garlic clove
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14 1/2 oz each) chicken broth
1 can (14 1/2 oz) diced tomatoes undrained
1 can (4 oz) chopped green chillies, undrained
4 teaspoons fresh cilantro, snipped
shredded cheddar cheese (enough to top the soup with)
4 thick slices of fresh lime
sour cream

slice tortilla’s into 1/2″ strips (i use a pizza cutter, kitchen scissors would work too) and bake 7-8 minutes at 400 until crunchy. it’s easy to forget these so set your timer!

you can do the chicken any way you like it…you can cube it and then cook it in the pan with a smidge of olive oil for about 3 minutes or you can cook it in the breast form and then shred it. i like it shredded. eventually you’re going to need the oiled pan to add the onion, garlic, chili power and cumin to the chicken meat-cook and stir a few minutes. add in broth, tomatoes and chilies. bring to a boil, reduce heat and simmer at bit (10 min?)

divide your tortilla strips into 4 groups. either put them in the bottom of the bowls or toss them on top of the soup after filling the bowls. top with shredded cheese, sour cream, snipped cilantro and garnish with a fat slice of lime to squeeze on top if desired or to just look pretty if you don’t desire.

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