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TEJAS TORTILLA SOUP




Source of Recipe


Tejas - Minneapolis-St. Paul, Minnesota


Recipe Introduction


WITH AVOCADO AND MONTEREY JACK CHEESE


List of Ingredients




Soup:

8 C. chicken stock or canned chicken broth

1 bell pepper, diced

1 medium onion, diced

Kernels from 1 ear of corn

2 stalks celery

2 large carrots

1 (4 oz.) can tomato paste

2 C. crushed corn tortilla chips

1/2 C. cilantro

In a large pot, bring all ingredients to a boil and simmer for 10 minutes. Strain and reserve liquid.

Garnish:

1 zucchini, halved lengthwise and sliced

1 medium onion, halved and thinly sliced

2 C. chicken breast, cooked and diced

1/2 avocado, peeled and sliced into 6 pieces

1 C. Monterey Jack cheese, grated

12 fresh corn tortillas, julienned and fried in 8 C. corn oil at 350ºF

Cilantro sprigs

At serving time, reheat soup with zucchini, onion, and chicken.

Spoon evenly into separate bowls and top each bowl equally with avocado, tortilla chips, and cheese. Serve immediately.

Serves 6



Recipe