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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from the Colophon Cafe in Bellingham WA. There used to be Soup Festival that Allied Arts, and they put out little cookbooks with many of the recipes. Ingredients:
1 medium onion |
5 garlic cloves |
2 teaspoons cumin |
2 teaspoons oregano |
1 teaspoon marjoram |
1 teaspoon thyme |
1 teaspoon pepper |
1/2 teaspoon salt |
1 lb chicken, cooked and cubed |
2 (15 ounce) cans tomatoes |
3 cups chicken broth (2 cans) |
tortilla chips |
mozzarella cheese, grated |
sour cream |
avocado, diced |
hot sauce |
Directions:
1. Saute the onions and garlic in a soup pot until soft. Add spices.
2. Run undrained tomatoes through a blender or food processor (I use my blender on a stick).
3. Add tomatoes, chicken, and broth to soup pot.
4. Simmer on low for 10 minutes.
5. To assemble a bowl:.
6. Crunch up some chips and put them in a bowl, add soup to bowl, then a small handful of cheese. Add sour cream, avocado, and hot sauce to taste.
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