Laura's #1 Tortilla Soup.
Lauria Comley
ingredients
- 6 corn tortillas (6 inch)
- 1/4 cup vegetable oil
- 1 small onion, chopped (1/3) cup
- 2 cloves garlic chopped
- 1 medium jalapeno chile, seeded, chopped fine
- l can 14.5 oz fire roasted diced tomatoes, undrained
- l carton (32 oz) chicken broth (4 cups)
- 1/2 teaspoon coarse salt
- 1 1/2 shredded cooked chicken
- 1 ripe avocado
- 1/2 cup shredded Monterrey Jack Cheese (2 oz)
- Chopped fresh cilantro, if desired
- 1 lime, cut into wedges
directions
- 1
Cut tortillas in half, cut halves in 1/4 inch strips. In 3 quart saucepan, heat oil over medium high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, drain on paper towels.
- 2
Heat oil remaining in saucepan over medium-high heat. Add onion, cook 2 minutes, stirring frequently. Add garlic and chile;cook 2-3 minutes 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.
- 3
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.
Source: Willie Nelson's #1 fan: Laura Johnson Smith
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews