Fried tortilla strips add a bit of starchto this easy chicken soup. A garnish of Monterey Jack cheeseand sliced avocado finishes off the south-of-the-border theme.
Recipe: Chicken TortillaSoup
1 fresh whole chicken 4 1/2 cups water 10 tablespoons vegetable oil – divided use 1/2 cup chopped onion 1 clove garlic, peeled and chopped 4 cups chicken broth 1 (15-ounce) can tomato sauce 1/4 cup chopped green bell pepper 1 tablespoon crushed red pepper flakes 3/4 teaspoon crushed dried basil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 10 corn tortillas, sliced 1 cup shredded Monterey Jack cheese 1 avocado, peeled, pitted and sliced
In a 3-quart saucepan simmer chicken inwater until tender*, about 25 minutes. Remove chicken from stock,straining and reserving stock; allow chicken to cool enough tohandle. Separate meat from skin and bone, and dice. Set asidemeat and stock.
In a large stockpot over medium-high heat,heat 2 tablespoons of the oil and cook onions and garlic untilonion is tender, about 3 minutes. Stir in chicken meat, stockand broth, tomato sauce, green bell pepper, red pepper flakes,basil, salt and pepper. Heat to boiling. Reduce heat and simmer,uncovered, for 30 minutes.
In a skillet, heat remaining 8 tablespoons(1/2 cup) oil. Add tortilla slices, working in batches if necessary,and cook until light brown, 30 to 60 seconds; drain on papertowel.
Divide tortilla strips among the servingbowls; pour soup on top. Top with cheese and avocado.
Makes 12 servings.
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