Tortilla Soup
Don’t expect to loose any weight with this one.
| Ingredients: |
| Chicken |
1 lbs. |
|
Onions |
2 |
| Celery sticks |
3 |
|
Garlic |
4 cloves |
| Carrots |
2 |
|
Fresh jalapeno |
1 |
| Chicken broth |
32 oz |
|
Chili powder |
4 tsp. |
| Corn tortillas |
8 |
|
Colby- jack cheese |
¼ lbs. |
| Avocados |
2 |
|
Sour cream |
6 oz |
| Cooking oil |
|
|
Whole Tomatoes (Canned) |
1 - 15 oz. Can |
|
|
|
Chop celery, carrot onion, garlic, and jalapeno. In a
skillet sauté in one teaspoon of cooking oil until seared and
almost tender. Cut up chicken and add to the mixture.
Simmer until chicken is cooked through but not very brown.
Place mixture into a large pot. Add chicken broth,
tomatoes with the juice, chili powder, and salt and pepper to
taste.
Cut uncooked tortillas into long strips In a skillet put an
inch of cooking oil in the bottom of the skillet. Fry the
tortilla strips until they are crispy, this takes practice, and
until you get the hang of it you may want to have some
pre-fried, or baked tortillas on hand.
Five minutes before serving add grated cheese and the pealed
and diced avocados to the soup. Let it simmer until the cheese
melts. To serve ladle into large bowls that will have room for a
garnish of extra cheese tomato, avocado, and of course a blob of
sour cream.
|
| |
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