Chicken Tortilla Soup from On The Border
Source of Recipe
On the Border Restaurant
Recipe Introduction
From a tiny recipe booklet on their salsa jars Fall 2003
List of Ingredients
1/2 cup "on the border" salsa
2 large ripe olives, mashed with 3 T "on the border" salsa
3 (14.5 oz.) cans chicken broth
3 boneless, skinless chicken breasts (about 1 lb.)
4 T. uncooked rice
1/2 cups chopped onion
1/2 cup finely chopped cilantro
1/2 cup shredded Monterey jack cheese
avocado, cubed
Recipe
Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth; cook about 15 minutes, or until the rice is tender. Add chopped chicken,
1/2 of chopped onion, simmer 5 minutes.
Just before serving add remaining onion and cilantro.
To serve break tortilla chips into each bowl. Ladle soup over chips. Top with cheese and 1 T. of avocado.
Serve immediately with additional salsa and chips.
Serves 4
|
|
member logon
