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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortilla Soup (with chicken and avocado) Recipe

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This recipe for Tortilla Soup (with chicken and avocado) is from 'Cooking the Books', 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:  
6 (6”) tortillas (corn or whole wheat)
1/4 cup grape seed oil
1 medium onion (chopped 1 cup)
1/2 jalapeño (seeded & veins removed, chopped)
1 medium green pepper
4 cups chicken broth
(Optional: substitute one cup of white wine for 1 cup chicken broth)
1 can (14.5 oz) diced tomatoes (undrained)
1 can (16 oz.) tomato sauce
1/2 Tsp. coarse salt (kosher or sea salt)
1 1/2 cups shredded, cooked chicken
2 cups frozen corn
1 ripe avocado (cut into cubes)
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro
1 lime, cut into wedges
Directions:
Directions:
Prepare the tortillas:
Cut into quarters and then into strips. Fry in oil – 1/3 at a time until light brown and crisp. Drain on paper towel

Prepare the soup mixture:
Cook onion, jalapeño and green pepper until tender. Add broth, tomatoes, salt, corn, tomato sauce and shredded chicken. Heat to boiling. Reduce heat, cover and simmer 30 minutes.

Prepare garnish :
Cut limes into wedges
Cut avocado into cubes (toss in lime juice to preserve color)
Chop cilantro

Assemble:
Place a few tortilla strips in bottom of bowl. Add soup. Top with avocado cubes, a few more tortilla strips, a sprinkle of cheese & cilantro
Squeeze lime wedge over top.

 

 

 

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