Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz Tortilla Strips
2 Boneless, skinless chicken breasts, cut into small pieces
1 Large Onion, chopped
1 Box Chicken Broth
4 Garlic cloves, minced
8-10 Sprigs Cilantro
1 tin Diced Tomatoes (14 oz)
2T Vegetable Oil
1 Avocado, halved, peeled and coarsely diced
8 oz Shredded cheese, Monterey Jack, Cheddar (2-3 Cups)
2 Limes, cut in wedges
1C Sour Cream
Heat:
Take your choice, etither:
1/2 Jalapeno Chile, minced
1 T Canned Chipotle Chile in Adobo Sauce - minced or
4T Tabasco Sauce
2T Taco Seasoning purchased in packages
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Directions: |
Directions:For the soup:
1. In a large pot, add 2T vegetable oil and heat to medium/hot. Add chicken pieces, salt and pepper, add chopped onion, chopped garlic, taco seasoning, taco sauce and heat through.
2. When the chicken begins to brown add; chicken broth, diced tomatoes. Heat to just boiling, then turn heat down to a simmer for 20 minutes.
3. To serve, spoon soup into bowls and add avocado pieces, and cilantro to each bowl.
4. Pass additional minced Jalapeno chile, shredded cheese, sour cream and lime wedges |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1/2 Hr. |
Personal
Notes: |
Personal
Notes: Made this for Jan and I during a visit to Lincoln City, Oregon May 2018. Too much so we also served it to Steve and Helen when they joined us. Really good!
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