posted by Jennifer P 02-22-101 2:54 PM
Chicken Tortilla Soup
1 qt. Chicken stock
1 (28 ounce) can crushed tomatoes (such as Muir Glen brand)
2 tablespoons ground cumin
1 Medium onion
1 clove garlic
1 to 2 small jalapeno peppers
1 to 2 Tbs. olive oil
1 to 2 cups diced, cooked chicken meat
Garnish:
4 corn tortillas cut into strips and fried crisp.
Shredded Monterey Jack cheese, or cheddar
diced avocado
sour cream
Coarsely chopped cilantro
Blend, onion, jalapeno, and garlic in blender. Add to saute pan and heat until tender. Add the chicken stock. Let it reduce for about 15 minutes. Add the can of crushed tomatoes, and cumin and continue to cook on high for another 15 minutes. Once reduced until somewhat thickened. Puree the soup in a blender -- be very very careful. Serve the soup in bowls and top with the fried tortilla strips, chicken, cheese, avocado, cilanto, and a spoonful of sour cream.