Tortilla Soup

"Based on a recipe from "The Ultimate Hot and Spicy Cookbook" p. 18."
 
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Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Heat the oil in a saucepan. Add the onion and garlic and cook over medium heat for 5 to 8 minutes, until just softened. Add the tomatoes and salt and cook for 5 more minutes.
  • Stir in the chicken stock. Bring the liquid to a boil, covered, then lower the heat and simmer for about 15 minutes more.
  • Add the carrot to the soup. Cook, covered, for 10 minute. Add the zucchini, chicken and chilies, and continue cooking, uncovered, for about 5 minutes, or until the vegetables are just tender.
  • Divide the tortilla strips among four soup bowls and sprinkle each one with the avocado. Ladle in the soup, then sprinkle the scallions and cilantro on top. Serve immediately.

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