posted by Jennifer P 01-08-101 2:09 PM
Tortilla Soup
10 Cups Chicken stock
1 1/2 lb. canned diced or ground tomatoes
1 medium yellow onion
4 cloves garlic
1-2 small jalapenos
3 tablespoons cumin
1-2 Tbs. cooking oil
1-2 cups diced, cooked chicken meat
6 corn tortillas cut into strips and fried crisp. (Could be baked crisp)
Shredded Monterey Jack cheese (cheddar works too)
2 diced avocados
Coarsely chopped cilantro (optional)
sour cream (non-fat works fine)
Process the onion, garlic and chile to a smooth puree. Heat oil up in stock pot and add the puree. Saute for about 5-6 minutes. Then add the chicken stock and tomatoes, and cumin, turn heat up on high and let it boil away...You want it to evaporate about 1/3 of it.
In fry pan with a little oil, fry up the tortillas until crispy. Drain on a paper towel.
Puree the soup in a blender.Serve soup and top with cheddar, chicken, avocado, cilantro, tortillas and a spoonful of sour cream.