Tortilla Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tomatoes, peeled, seeded and chopped
- 1⁄2 teaspoon salt
- 10 cups chicken stock
- 1 carrot, diced
- 1 zucchini, diced
- 1 boneless chicken breast half, cooked and shredded
- 6 green chilies, canned, chopped
- corn tortilla strips
- 1 avocado, diced
- 2 scallions, chopped
- fresh cilantro, chopped
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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RECIPE SUBMITTED BY
pansregnig
Jackonville, 48
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