Shelly's Recipe

FIESTA CHICKEN SOUP

Category: Soups

6 corn tortillas
1 small onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 (31 oz) can refried beans
2 (14.5 oz) cans petite diced tomatoes
1 (14.5 oz) can chicken broth
4 cups chopped cooked chicken
2 tbsp chopped fresh cilantro
1 (8 oz) container sour cream
2 cups shredded Monterey jack or cheddar cheese

Cut tortillas into strips and arrange in a single layer on a lightly greased baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool

Saute onion and garlic in a Dutch oven until tender, about 5 minutes. Add beans and next 4 ingredients, stirring until smooth; bring mixture to a boil and reduce heat and simmer 15 minutes. Stir in chopped cilantro.

Ladle into invidiual bowls and dollow with sour cream and top with cheese and baked tortillas strips. Serve.