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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my own version of a simple and very tasty broth-based chicken tortilla soup. Ingredients:
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 |
Directions:
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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