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| Tortilla Soup |
| Serves 4 |
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| Ingredients for Tortilla Soup |
1 tbs Vegetable Oil (Canola, Soybean, or Corn)
1/2 small Red Onion, chopped
1 medium Garlic Clove,
sliced, not to thin
1/2 stalk fresh Celery
4 cup Chicken Broth or Stock
2 cubes Knorr Chicken Base/
Caldo de Pollo
1 large Bay Leaf
1 Red Ancho Chile,
dried, boiled & pureed
8 oz Chicken (your choice cut),
cooked, shredded or cubed
1 fresh Tomato, diced
1 ripe Avocado, diced
1/4 fresh Cilantro, chopped
1/4 Monterrey Jack Cheese, shredded
2 Corn Tortillas,
cut into strips & fried crispy |
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| Method for Tortilla Soup |
• In large stock pot heat oil at medium high and
saute onion, garlic, and celery. 5 minutes until
onion is almost transparent.
• Add chicken broth, chicken base, bay leaf and
red chile puree.
• Bring to a boil, reduce heat to medium, cover and
simmer for 10 minutes. With a sieve, filter out
onion, garlic and celery.
• Discard cooked vegetables reserving only the broth. |
| To Serve |
• Serve 2 oz. of chicken per individual soup bowl
and fill 3/4 full with broth.
• Top with small helpings of tomato, avocado,
cilantro, cheese and tortilla strips. |
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