Chicken Tortilla Soup
Source of Recipe
Carolyn Claycomb, Columbus State Culinary Academy and Vic Varela
Recipe Introduction
I got this recipe from my Apples of Gold class. My family really likes it and it's super quick and easy!
List of Ingredients
8 c chix stock (or broth)
salt to taste
pepper to taste
1 whole chix breast (skin removed)
1 15 oz can whole kernel corn, drained
2 avacados, chopped
1 1/2 c grated cheese (you can use cheddar or jack - I like jack)
1/4 c lime juice
salsa (see next recipe)
tortilla chips, crushed
lime wedges
Salsa Colombiana
1 bunch cilantro, finely diced
6 green onions, diced
6 Roma tomatoes, diced
3-4 T olive oil
1/4 c water
1/4 c lime juice
salt and pepper to taste
1 t cuminRecipe
Bring chix stock to boil and season with salt and pepper. Add chix breast and bring back to boil. Let stand, covered for 15 minutes. Remove chix from broth and shred. Reserve broth and stir in lime juice and corn.
Salsa - combine all ingreds in a large bowl.
To serve soup, place a bit of chix into each serving bowl. Ladle hot broth over chix. Top with remaining ingredients. Serve at once.
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