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Tortilla Soup (with chicken and avocado) Recipe

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This recipe for Tortilla Soup (with chicken and avocado), by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


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

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

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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