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Monday, March 30, 2015

Chicken Tortilla Avocado Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • 10 cups strong flavored chicken broth
  • 2 tablespoons minced garlic
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon adobo seasoning (traditional mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
  • 1 (10 ounce) can diced tomatoes and green chilies (, i use rotel brand)
  • 1 1/2 cups sliced carrots
  • 1 cup chopped celery
  • 3 cups diced cooked chicken breasts
  • 1/2 cup rice
  • 12 corn tortillas, cut into 1-inch strips
  • 3 cups grated mozzarella cheese
  • 3 avocados, peeled and sliced at the last minute

Recipe

  • 1 mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
  • 2 bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
  • 3 add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
  • 4 in individual heat-proof bowls, place two tortillas cut into strips.
  • 5 ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
  • 6 place under broiler until cheese melts.
  • 7 remove from oven, top with 1/2 sliced avocado and serve immediately.

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