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Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Chopped onion

  2. 2 Garlic cloves - minced

  3. 1 tablespoon 15ml Olive oil

  4. 1 Salsa - (8 oz)

  5. 3 1/2 cups 829ml Chicken stock

  6. 1/3 lb 151g / 5 1/3oz Tortilla chips

  7. 1 1/2 cups 93g / 3 1/3oz Cooked chicken - cut into cubes Salt - to taste Freshly-ground black pepper - to taste Garnishes Freshly-chopped cilantro Diced avocado Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, cook the onion in the olive oil over low heat until caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer. Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes. Stir in the tortilla chips and simmer for 10 minutes longer, until the chips soften. Stir in the chicken and cook until heated through. Serve the soup garnished with cilantro, avocado and a dollop of sour cream. This recipe yields 4 servings.

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