Recipe Name Spicy Chicken Tortilla Soup Submitted by BevMorris Recipe Description Quantity 1 Quantity Unit pot Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 14 1/2 ounces diced tomatoes and green chiles can 1 pound, raw chicken breast, skinless or 1.5 cups, or 12 oz 3 cups Vegetables, frozen, broccolli, carrots, califlower 6 cups (8 fl oz) water 2 teaspoons Spices, ground cumin 4 tablespoons cilantro, fresh, chopped 4 tablespoons Lime juice 1 can (16 fl oz) tomatoes canned, diced [4 14.5oz cans] Fire Roasted 2 cups, cubes Squash Mexican Steps Sequence Step 1 Combine chicken and bay leaf, other spices in pot of water and boil. When cool, strain and save broth, cool and shred chicken. Remove all fat from broth after cooled. Combine tomatoes, broth veggies, water, cumin in pot and bring to boil. Reduce heat and simmer, covered, until veggies are tender. Stir in chicken and cook until heated through. Stir in cilantro and lime.