Chicken Tortilla Soup
Chef: Willams-Sonoma
Recipe Rating (overall):
Ingredients:
- 2 tsp oil
- 1 onion
- 2 cloves garlic
- 1 bunch cilantro
- 1 cup drained canned tomatoes
- 1/2 tsp cumin
- 4 cups chicken stock or broth
- 1/2 lb bonelss, skinless chicken breast
- 1 avocado
- 1/4 cup pepper jack
- tortilla chips
- sour cream
Directions:
Cut chicken into bite sized strips - set aside.
Chop garlic, onion, and 2 tsp cilantro. Saute in oil until golden brown.
Put tomatoes in a blender or chop-chop until smooth.
Add tomato and cumin to pan. Cook stirring frequently on high until thickened and darkened - about 7-10 min.
Add chicken broth.
Cover partially and simmer until soup thickens about 20 min.
Meanwhile dice avocado, chop cilantro, grate cheese. Set each aside in a small bowl for serving.
Once soup has thickened add chicken strips and simmer another 2-4 min until chicken is cooked.
To serve ladle into bowls. Add a dollop of sour cream and a few pieces of avocado. Sprinkle with cheese, crumbled tortilla chips, and cilantro.
Cut chicken into bite sized strips - set aside.
Chop garlic, onion, and 2 tsp cilantro. Saute in oil until golden brown.
Put tomatoes in a blender or chop-chop until smooth.
Add tomato and cumin to pan. Cook stirring frequently on high until thickened and darkened - about 7-10 min.
Add chicken broth.
Cover partially and simmer until soup thickens about 20 min.
Meanwhile dice avocado, chop cilantro, grate cheese. Set each aside in a small bowl for serving.
Once soup has thickened add chicken strips and simmer another 2-4 min until chicken is cooked.
To serve ladle into bowls. Add a dollop of sour cream and a few pieces of avocado. Sprinkle with cheese, crumbled tortilla chips, and cilantro.
Serves 2-4
Preparation Time: 10 min
Cook Time: 25 min
Cook Time: 25 min
Category:
Soups & Salads
Ethnicity:
Mexican