Chicken Tortilla Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, Finely Chopped, 1 Med
1 each: Clove Garlic, Finely Chopped
2 tbsp: Vegetable Oil,
4 cup: Chicken Broth,
1/4 cup: Red Bell Pepper, Chopped
1 tbsp: Red Chiles, Ground
3/4 tsp: Basil Leaves, Dried
1/2 tsp: Salt,
1/4 tsp: Pepper,
15 ounce: Tomato Puree, 1 can
1/2 cup: Vegetable Oil,
10 each: 6"-dia Corn Tortillas, *
2 cup: Chicken Breasts, Cooked, **
GARNISHES
Avocado Slices,
Cheese, ***
Directions:
* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked
Chicken breasts should be cut up or shredded. *** Use Monterey Jack
or Chihuahua Cheese in this recipe.
~------------------------------------------------------
~----------------- Cook and stir onions and garlic in 2 T oil in
4-quart Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chiles, basil, salt and pepper, and tomato puree. Heat to
boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup
oil in 10-inch skillet until hot. Cook tortilla strips in oil until
light golden brown, 30 to 60 seconds; drain. Divide tortilla strips
and chicken among 6 bowls; pour broth over chicken. Top with cheese
and avocado slices.
Source from luhu.jp
Chicken breasts should be cut up or shredded. *** Use Monterey Jack
or Chihuahua Cheese in this recipe.
~------------------------------------------------------
~----------------- Cook and stir onions and garlic in 2 T oil in
4-quart Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chiles, basil, salt and pepper, and tomato puree. Heat to
boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup
oil in 10-inch skillet until hot. Cook tortilla strips in oil until
light golden brown, 30 to 60 seconds; drain. Divide tortilla strips
and chicken among 6 bowls; pour broth over chicken. Top with cheese
and avocado slices.
Source from luhu.jp