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Tortilla Soup recipe (Soup)

Yield: 4 servings

6   (6-inch) corn tortillas
¼ cups vegetable oil
1   small onion, chopped (1/3 cup)
1   cloves garlic, finely chopped
1   medium Anaheim, poblano or jalapeo chile, seeded, chopped
1   carton (32 oz) reduced-sodium chicken broth
1 can Muir Glen organic fire roasted diced tomatoes, undrained
½ teaspoons coarse salt
cups shredded cooked chicken
1   ripe medium avocado
½ cups shredded Monterey Jack cheese
some   Chopped fresh cilantro, if desired
1   lime, cut into wedges

Posted by MayLoL on Jul 12, 2008


Cut tortillas in half; cut halves into ¼-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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