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Friday, August 5, 2011

Chicken Tortilla Soup

1 pkg. corn tortillas
½ C oil
2 C chicken, diced
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 large, ripe tomato, chopped
2 qts. Chicken broth
1 TSP. salt and pepper
1 tsp. cumin
Fresh cilantro, chopped (to taste)
Ripe Avocado, sliced
Jack cheese, grated

Cut about ½ of the tortillas into strips and fry in oil until crisp; drain. In same oil, sauté chicken until cooked, then add onion, celery, tomato and garlic. Put in broth and seasonings and simmer 20-30 minutes. Add cilantro to taste (about 1 TBS) and simmer 10 minutes more. Put cheese in bottom of bowls, add soup and garnish with avocado, tortilla strips and cilantro. Careful of cilantro, it dominates other flavors.

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