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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
:45 |
Ingredients: |
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2 lb. boneless chicken breast
3 cans (lg. each) mild Rotel tomatoes
1 pkg. Tex-Mex chili mix
1 to 2 dash cayenne pepper (or to taste)
1 to 2 dash chili flakes
1 to 2 dash cilantro
2 cups water
10 corn tortillas, cut into 1/4 inch strips
Canola oil
Mild colby cheese
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Directions:
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Cook chicken in covered glass bowl in Microwave til done (or you can throw it all undone in the crock pot first thing in the morning).
In large dutch oven or crock pot, dump in tomatoes, chili mix, cayenne pepper, chili flakes, cilantro and water.
About a half hour before serving, in small deep pan, pour canola oil on high heat. Test oil by dropping in one tortilla strip, if it bubbles, it's ready!
Drop in 10-15 strips of tortilla at a time, fry until strips no longer bubble... and are crisp like chips. Drain on paper towel.
Coarsely grate 1/2 pound of colby cheese. Sprinkle cheese in bowl, and pour soup over it. Add tortilla strip chips to top and enjoy!
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Comments from lpitner
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Make this in less than thirty minutes, or let it cook all day in a crock pot.
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