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"Secrets to Cooking Tex-Mex"

TORTILLA SOUP

This is an easy to prepare recipe that can be prepared after a busy day. It is best served with
'fresh' fried corn tortilla chips, but a plain, packaged chip also works just fine.
INGREDIENTS:

DIRECTIONS:

Start by heating OLIVE OIL and BUTTER in a small skillet on MEDIUM HIGH heat.
While the oil is heating up, season the chicken breast's with salt and pepper or FAJITA
SEASONING. When the oil is hot, add the chicken breasts and quickly sauté (about 4
minutes each side), turning once.  Remove from heat and set aside.

Combine the TOMATO'S (undrained), ONION, GARLIC, CILANTRO, and SUGAR
into a food processor or blender and PULSE only until  'chunky'.  Pour this mixture into
a large saucepan, add the CHICKEN BROTH then heat on MEDIUM heat.

Simmer this mixture for 20 minutes while you are frying your CORN TORTILLA CHIPS
and cutting the AVOCADO, MONTEREY JACK CHEESE, and cooled CHICKEN BREAST
into 1/2 inch cubes.  If using fresh CORN TORTILLA CHIPS, quarter and fry in hot oil (375°)
until crisp.  Remove and drain on a paper towel.

After the vegetable mixture has simmered for 20 minutes, remove from heat and add
the cubed CHICKEN BREASTS. Season with SALT and PEPPER to TASTE.

To serve: Place about 1/4 to 1/2 cup of the cubed MONTEREY JACK CHEESE and
AVOCADO into each soup bowl, then crumble a handful of the CORN TORTILLA
CHIPS on top of this.  Pour hot soup into the bowl and serve immediately.

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