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South of the Border Tortilla Soup Recipe

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This recipe for South of the Border Tortilla Soup is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken (about 3 pounds)
5 quarts cold water
1 tablespoon ground comino
1/2 cup fresh cilantro
1 tablespoon salt
1 large carrot, sliced
3 celery ribs, sliced
1 large onion, chopped
1 1/2 teaspoons coarse pepper
2 garlic cloves
2 teaspoons dried oregano
Garnish: Monterey Jack cheese, lime slices, 3 cups fried tortilla strips, 1 1/2 cups chopped avocado
Directions:
Directions:
Place all ingredients in a large stock pot. Bring to a boil and simmer, covered, for 1 1/2 to 2 hours.
Remove chicken from broth, remove meat from bones, and cut chicken into strips. Strain liquid, discard vegetables and taste for salt. When ready to serve, add to hot broth:

3 cups diced fresh tomatoes
2 cups chopped green onions'
1/4 cup fresh chopped cilantro
meat from chicken

Into individual serving bowls, place about 2 tablespoons fried corn tortilla strips and 1 tablespoon avocado. Ladle soup into bowl and garnish with 1 tablespoon grated Monterey Jack cheese and a slice of lime. Serve immediately.
Personal Notes:
Personal Notes:
I use 4 chicken breasts in place of the whole chicken. While soup is cooking cut narrow strips of corn tortillas and fry until crisp.

 

 

 

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