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Tortilla Soup

Healthy.N.Fine's picture
  Onion 1⁄2 Pound, finely chopped
  Unsalted butter 3 Tablespoon
  Canned mild green chiles 6 Ounce, drained, seeded & finely chopped (One And Half 4 Ounce Cans)
  Canned plum tomatoes 29 Ounce, drained, seeded & finely chopped (Two 14 1/2 Ounce Cans)
  Cream cheese 6 Ounce, cut into bits (Two 3 Ounce)
  Canned chicken broth 14 1⁄2 Ounce
  Finely chopped cooked chicken breast 12 Ounce
  Half and half 1 1⁄2 Cup (24 tbs)
  Fresh lemon juice 4 Teaspoon
  Garlic powder To Taste
  Cayenne pepper To Taste
  Cumin To Taste
  Julienned tortilla strips 1⁄2 Cup (8 tbs) (Fried Crisp)
  Green onion 1 , chopped
  Monterey jack cheese 1 Tablespoon, grated
  Avocado 1 , chopped
  Salt To Taste
  Pepper To Taste

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally, until onion is softened.
Add chilies and tomatoes.
Cook mixture 8-10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese.
Maintain moderate to low heat until cheese melts.
Stir in chicken broth, half & half, lemon juice, cayenne pepper, salt, pepper, cumin and chicken.
Heat soup over moderate heat until hot; do not boil.
Sprinkle tortilla strips, green onions, Monterey Jack cheese and avocado over individual servings.

Recipe Summary

Side Dish

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