September 21, 2011
In continuing with Hispanic Heritage month, I am posting a recipe on my favorite tortilla soup. This rich and flavorful soup has chunks of veggies, chicken, and avocados mixed with sliced tortilla chips. Serve this soup in a large bowl as a main course or as a starter. This is a great recipe to use leftover chicken.
Ingredients:
2 tablespoons olive oil
14 ounces ½ cans diced tomatoes
4 cups chicken broth
3/4 tablespoon cumin
1/2 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 bay leaves
2 carrots, thinly sliced
2 skinless chicken breasts, halved and thinly sliced
3/4 teaspoon salt
Pepper to taste
2 avocados, diced
Directions:
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!
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