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Chicken Tortilla Soup |
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Serves: 6 Print this Recipe1/2 cup onions, finely chopped 1 clove garlic minced 2 teaspoons vegetable oil 4 cups chicken broth 1/2 red bell pepper chopped 1 teaspoon ground red pepper 2 teaspoons basil chopped 2 teaspoons salt 1 teaspoon black pepper 15 ounces tomato purée 1/2 cup vegetable oil 10 corn tortillas cut in 1/2" slices 2 cups chicken, chopped, cooked Avocado slices Monterey Jack cheese, sliced or shredded Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! In a 4 quart Dutch oven, sauté the onions and garlic in 2 tablespoons oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain on paper towels. To serve, divide the tortilla strips and cooked chicken between 6 bowls; pour broth over chicken. Top with cheese and avocado slices. Chicken Tortilla Soup is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Green Chile Stew Tortilla Chicken Soup Mexican Corn Soup White Chicken Chili Mexican Hamburger Soup Crock Pot Mexi Soup Mexi Bean Soup Chili Mexicali Bean Soup |
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