Tortilla soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 small onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped … (I use minced garlic)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth or homemade chicken stock ….I boil my chicken breast and use the chicken stock. I put a tablespoon of Maggie’s chicken stock in with my chicken breast when I boil it. I then Shred the chicken in the pot and continue to follow recipe.
• 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted … I use fresh tomatoes)
• 1 tablespoon of Goya Sofrito (or to taste)
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1 1/2 cups shredded cooked chicken
• 1 package of frozen corn or can corn (10 ounces)
• 1 ripe medium avocado
• 1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
• Chopped fresh cilantro ( I do not use this)
• 1 lime, cut into wedges
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Directions: |
Directions:Heat oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and tomatoes if using fresh tomatoes. Cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Add vegetables (tomatoes, corn and salt ) to the broth. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken back to broth if you removed it to shred; heat until hot. If you like it a little thicker like I do, I add 1-2 teaspoons of corn starch to thicken using the broth to mix the corn starch in a measuring cup and slowly adding into back into the soup. |
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Personal
Notes: |
Personal
Notes: To Serve, peel and pit the avocado. Cut into 1-inch slices. Ladle in soup. Top with avocado and cheese; garnish with tortilla strips and cilantro. Serve with lime wedges.
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