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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Pfeiffer Pfamily Cookbook 2011, 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:  
8 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup of tomato paste (use a little less or sometimes
none)
1 bay leaf
2 cloves garlic, peeled and chopped
1 tsp. dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached
and shredded
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado (optional)
Cilantro, finely chopped
Directions:
Directions:
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potatoes, bay leaf, garlic, and oregano. Season to taste and bring to boil. Simmer 25 minutes. Add zucchini, tomatoes, and shredded chicken breast pieces. Bring to boil, and then simmer 10 minutes. Remove from heat.
Cut tortillas into matchstick size strips. Sauté in hot oil until crisp. Drain on paper towels and set aside.
To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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