Spicy chicken tortilla soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Olive oil |
| 1 | Jar Salsa -; (8 oz) | |
| 3½ | cup | Chicken stock |
| ⅓ | pounds | Tortilla chips |
| 1½ | cup | Cooked chicken; cut into cubes |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISHES === | ||
| Freshly-chopped cilantro | ||
| Diced avocado | ||
| Sour cream | ||
Directions
In a saucepan, cook the onion in the olive oil over low heat until caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer.
Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes.
Stir in the tortilla chips and simmer for 10 minutes longer, until the chips soften. Stir in the chicken and cook until heated through. Serve the soup garnished with cilantro, avocado and a dollop of sour cream. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.