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CHICKEN TORTILLA SOUP
  • 4 cups chicken stock (low salt)
  • 6 oz. boneless, skinless chicken breast cut into 1/4" strips
  • 1/2 cup sliced onion
  • 1/2 cup sliced red peppers
  • 1/2 cup sliced passilla chiles or green peppers
  • 1 cup diced Roma tomatoes
  • 2 tsp. oregano
  • 1/2 cup fresh cilantro
  • 2 cloves chopped fresh garlic
  • 1/4 tsp. cumin
  • 12 corn tortilla chips (assorted colors)
  • 1 chopped and seeded JalapeƱo or Serrano chile
    1. Bring the chicken stock to boil and add the chicken. Cook for 5 minutes and skim the top. Add vegetables and cook for 10 or more minutes. Chop the cilantro and oregano, reserving 4 sprigs of cilantro for garnish. Add the fresh herbs at the last minute and serve, garnishing the bowls with a sprig of cilantro and two chips.

     

     
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