Side Pannel
Chicken Tortilla Soup
Chicken Tortilla Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Mexican
Ingredients List
- 1 md Onion; finely chopped
- 1 cl 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 6" Corn Tortillas; *
- 2 c Chicken Breasts; Cooked; **
Directions
GARNISHES
Avocado Slices
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.
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.
Avocado Slices
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.
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.
Tweet