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Tortilla Soup

Source of Recipe


Unknown






List of Ingredients



• 1-1/2 tsp olive oil
  
• 1/3 cup diced red onion
  
• 1 large clove garlic, minced
  
• 2 Tbsp seeded and minced jalapeno chile
  
• 4 cans (14-1/2 oz. each) chicken broth
  
• 4 ounces fully-cooked smoked boneless, skinless chicken breast -- diced
  
• 1/2 cup fresh corn kernels
  
• 1/3 cup diced fresh tomato
  
• 1/4 cup packed fresh cilantro leaves
  
• 4 small lime wedges, squeezed
  
• 1 medium ripe avocado, diced
  
• 8 to 12 tortilla chips
  






Instructions



1. Heat oil in a medium Dutch oven. Add onion, garlic, and jalapeno. Cook over medium heat until vegetables soften, 6 to 8 minutes.
   
   
2. Add chicken broth. Stir in chicken. Bring to a boil. Reduce heat and simmer 30 minutes. Remove Dutch oven from heat; add corn kernels, tomato, and cilantro.
   
   To serve, divide soup among 4 serving bowls. Top each serving with 1 of the lime wedges, 1/4 of the diced avocado, and 2 to 3 of the tortilla chips, broken into pieces. Serve immediately.
   
   Makes 4 servings.