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CHICKEN TORTILLA SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry
Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion -- Finely Chopped, 1
Med
1 ea Clove Garlic -- Finely Chopped
2 tb Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper -- Chopped
1 tb Red Chiles -- Ground
3/4 ts Basil Leaves -- Dried
1/2 ts Salt
1/4 ts Pepper
15 oz Tomato Puree -- 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas -- *
2 c Chicken Breasts -- Cooked, **
-----GARNISHES-----
1 x Avocado Slices
1 x Cheese -- ***
* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or
shredded. *** Use Monterey Jack or Chihuahua Cheese
in this recipe.
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~----------------- Cook and stir onions and garlic in
2 T oil in 4-quart Dutch oven until onion is tender.
Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling;
reduce heat. Simmer uncovered for 30 minutes. Heat
1/2 cup oil in 10-inch skillet until hot. Cook
tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken
among 6 bowls; pour broth over chicken. Top with
cheese and avocado slices.
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