Mexican tortilla soup
Mexican tortilla soup
Ingredients/Components
- cloves garlic, minced - 4 item
- chili powder
- salt and pepper to taste - 1 item
- onion, diced - 1 c
- ground cumin - 1 Tbsp
- dried oregano - 1 tsp
- celery, diced - 1 c
- carrots, diced - 1/2 c
- cooked chicken, diced
- Monterey Jack cheese, grated - 1 c
- sweet butter - 2 Tbsp
- tomatoes, diced
- 4 c - 1 qt
- avocado, diced - 1 item
- fresh corn kernels - 1 c
- bunch cilantro, chopped - 1 item
- Anaheim chile, seeded and diced or 1 small can Ortega chopped green chilies - 1/2 c
- tortilla chips, broken into smaller pieces - 2 c
How to make mexican tortilla soup:
Cut raw kernels off corn cob with a sharp knife. In a large saucepan, melt the butter over moderate heat. Add the garlic, onion, celery, corn, carrots and chili and cook for 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, stock, cilantro and chicken. Bring mixture to a boil and simmer for 10 minutes. Season with salt and pepper.To serve, distribute the broken tortilla chips equally in the bottom of soup bowls. Ladle the soup over them and garnish each bowl with diced avocado, cheese and chopped cilantro. Serves 8 to 10.
Recipe categories: Soups & stews, Onions, Peppers.
Rating:
Related ingredients:
sugar, pkg, milk, sour cream, salt, water, garlic powder
You may be interested in these recipes: