Chicken tortilla soup

Ingredients

2 Cartons (32 oz) Mexican Tortilla Broth (I use either Swanson or Pacific Brand)
Canned or frozen corn, rinsed (I use Earthbound Farm Organic Sweet Corn, 10 oz frozen bag)
1 Can black beans, rinsed
1 or 2 jalapeños, chopped and seeded
Carrots, chopped
Cooked chicken (I typically de-bone a roasted chicken from PCC and use that)
1 bunch Green onions, chopped
2 Avocados – cut into chunks
1 Lime (optional)

Flour tortillas (I usually figure 1 tortilla per person)
Truffle Salt
Oil (olive or grapeseed)
Grated pepperjack cheese
Cilantro chopped

Directions

1. Put the broth, corn, beans, jalapenos, and carrots into a pot - heat till carrots are soft.

2. Add the chicken, green onions and avocado shortly before serving so that they don’t get overcooked.

3. Put soup into serving bowls, top with a little cheese, cilantro and tortilla strips (see below). If you have limes handy, sometimes I squeeze a little lime juice on top as well.

4. For the tortilla strips, cut flour tortillas into thin strips (I use a pizza cutter) and sauté in a pan on the stove in a bit of oil (I use either olive oil or grapeseed oil) until slightly brown and crispy. Sprinkle with truffle salt. (You don’t have to use truffle salt… but it’s amazing and I highly recommend getting some if you don’t already have it!)

March 04, 2014 23:05