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  1. Exported from MasterCook

  2. CHICKEN TORTILLA SOUP

  3. 6 Preparation Time :

  4. Categories : Soups Poultry

  5. Mexican Vegetables

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/2 c Onion -- Finely Chopped,

  8. Med

  9. 1 ea Clove Garlic -- Finely Chopped

  10. 2 tb Vegetable Oil

  11. 4 c Chicken Broth

  12. 1/4 c Red Bell Pepper -- Chopped

  13. 1 tb Red Chiles -- Ground

  14. 3/4 ts Basil Leaves -- Dried

  15. 1/2 ts Salt

  16. 1/4 ts Pepper

  17. 15 oz Tomato Puree --

  18. 1 can

  19. 1/2 c Vegetable Oil

  20. 10 ea 6"-dia Corn Tortillas --

  21. 2 c Chicken Breasts -- Cooked, **

  22. --GARNISHES--

  23. 1 x Avocado Slices

  24. 1 x Cheese -- **

  25. Corn Tortillas should be cut into 1/2-inch strips.

  26. ** Cooked Chicken breasts should be cut up or shredded. ** Use Monterey Jack or Chihuahua Cheese

  27. in this recipe.

  28. --

  29. -- Cook and stir onions and garlic in

  30. 2 T oil in 4-quart Dutch oven until onion is tender.

  31. Stir in broth, bell pepper, ground red chiles, basil,

  32. salt and pepper, and tomato puree. Heat to boiling;

  33. reduce heat. Simmer uncovered for 30 minutes. Heat

  34. 1/2 cup oil in 10-inch skillet until hot. Cook

  35. tortilla strips in oil until light golden brown, 30 to

  36. 60 seconds; drain. Divide tortilla strips and chicken

  37. among 6 bowls; pour broth over chicken. Top with

  38. cheese and avocado slices. - - - - - - - - - - - - - - - - - -

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