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Tortilla Soup




Source of Recipe


Jo Gainey


List of Ingredients




2 corn tortillas
6 cups chicken broth
2 cups tomato juice
1 (14-ounce) can diced tomatoes
1 carrot, julienned
1 (4-ounce) can chopped green chiles
1/2 cup chopped red onion
1/2 cup fresh cilantro, chopped, divided
1/4 cup fresh basil, chopped
3 garlic cloves, minced
4 boneless skinless chicken breasts,
grilled, boned, and chopped
2 Tablespoons lime juice (may substitute lemon juice)
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
12 ounces Monterey Jack cheese, shredded
1/2 ripe avocado, sliced
1 medium fresh tomato, chopped




Recipe



Cut the tortillas into thin strips and sprinkle with salt. Arrange the
tortilla strips in a single layer on a baking sheet. Bake at 375 degrees
until light brown and crisp. Let stand until cool.

Combine the broth, tomato juice, undrained canned tomatoes, and carrot in a
large sauce pan and mix well. Bring to a boil and simmer for 10 minutes,
stirring occasionally. Stir in the
chicken, chiles, onion, half of the cilantro, basil, garlic, lime juice,
chili powder, cumin and garlic powder. Simmer for 25 minutes longer,
stirring occasionally. Add tortilla strips and let simmer for an additional
20 minutes.

Ladle the soup into heated soup bowls. Add cheese to each bowl. Top each
serving with the sliced avocado and chopped fresh cilantro, and chopped
tomato. 8 servings

© recipe copyright rjgainey 2003