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Prep Time : 10min
Cook Time : 1hr 10min
Course : Soup
Type of Prep : Blend / Process, Simmer
Cuisine : Southern
 
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Tortilla Soup

From Diana Rattray,
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This chicken tortilla soup comes from a forum member.

INGREDIENTS:

  • 1/4 bunch cilantro, well washed (leaves only)
  • 2-3 garlic cloves
  • 1/2 small onion, chopped
  • 1 small can of green chilies
  • 6 cups chicken stock/broth
  • 1 (14.5 ounce) can tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 2 tbsp. cornstarch dissolved in a small amount of water
  • Corn tortillas (about 10) cut into thin strips
  • vegetable oil
  • 1-2 cups cooked chicken (2 oz. per serving)
  • Monterey Jack cheese (1 oz. per serving)
  • 1-2 avocados, peeled, pitted and sliced

PREPARATION:

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
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