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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my brother's version of Tortilla soup. He has lived in Texas all his life and believes he has found the perfect recipe for this soup. Let's see if you agree! Ingredients:
3 medium tomatoes, cored |
1 medium onion, cut into chunks |
4 cloves garlic |
1/2 cup chopped cilantro |
2 tsp. chili powder |
1 tsp. ground cumin |
2 tbsp. oil |
3 14 1/2 oz. cans chicken broth |
3 skinless, boneless chicken breasts |
8 oz. cubed processed american cheese (velveeta) |
8 corn tortillas cut into strips and fried crisp in oil |
1 avocado, peeled and sliced |
Directions:
1. In a blender or food processor puree the first 6 ingredients. Cook pureed mixture in 2 tbsp. hot oil in a large saucepan for 15 minutes over medium heat. While this is cooking, boil chicken breasts (covered) in broth until tender. Remove chicken and cube. Strain broth. Add broth to cooked pureed tomato mixture. Cook covered for 15 minutes. Add chicken and cheese and cook until cheese has melted. Taste and adjust for salt, chili powder and cumin to your taste. Place tortilla chips in bowl and ladle hot soup over it. Garnish with avocado slices.
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