Sopa de Tortilla
JODIE
ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 4 cups beef broth
- 4 cups chicken broth
- 1/2 cup tomato juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 fresh jalapeno pepper, seeded & chopped
- 1 tsp salt
- 3/4 tsp Worcestershire sauce
- 4 corn tortillas (or fritos)
- vegetable oil for frying
- 2 cups shredded cooked chicken
- 1 large tomato, peeled & deiced
- 1 large avacado, peeled, pitted & sliced
- 1 cup shredded Monterey Jack cheese
directions
- 1
-In 4 Qt saucepan, saute onion & garlic in oil.
- 2
-Add beef broth & chicken broth, tomato juice, cumin, chili powder, jalapeno pepper, salt, & Worcestershire sauce.
- 3
-Heat to boil, reduce heat & simmer cover for 1 hour.
- 4
-Cut corn tortillas into narrow strips.
- 5
-Heat oil in skillet & fry tortillas until crisp, drain on paper towels.
- 6
-Add chicken & tomato to soup & cook 5 minutes.
- 7
-Place 2-3 tortilla strips in each soup bowl, pour soup into bowls & garnish with avocado slices & 1 Tbsp of cheese
Source: The Connor's
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