Spicy chicken tortilla soup

Yield: 4 servings

Measure Ingredient
½ cup Chopped onion
2 \N Garlic cloves; minced
1 tablespoon Olive oil
1 \N Jar Salsa -; (8 oz)
3½ cup Chicken stock
⅓ pounds Tortilla chips
1½ cup Cooked chicken; cut into cubes
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === GARNISHES ===
\N \N Freshly-chopped cilantro
\N \N Diced avocado
\N \N Sour cream

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.

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