Chicken Tortilla Soup
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 2 chicken breasts, diced
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon worcestershire sauce
- 2 tablespoons cilantro, minced
- 1 (10 ounce) can rotel
- 2 cups beef broth
- 2 cups chicken broth
- 1 cup water
- 6 corn tortillas, cut into strips
- 1 cup monterey jack pepper cheese, shredded
- 1 avocado, diced
- 1/4 cup cilantro, pulled from stem
- 2 green onions, chopped
Recipe
- 1 grill the chicken breasts and cut into bite size pieces.
- 2 slice the corn tortillas into 1/2" strips and place on baking sheet.
- 3 bake the corn tortillas at 250 degrees until crispy (about 35 minutes).
- 4 sauté onions and garlic in olive oil (about 5 minutes).
- 5 add the remaining soup ingredients.
- 6 bring soup to a boil and then reduce heat to simmer until the baked corn tortilla strips are ready (about 30 minutes).
- 7 garnish with pepper jack cheese, avocado, corn tortilla strips, cilantro and green onions.
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