Soups

Chicken Tortilla Soup

½ cup chopped onion
1 pound skinless, boneless chicken breast halves
4 (14-ounce) cans chicken broth or 7 ¼ cups homemade chicken broth
4 teaspoons green jalapeno sauce, divided
1 teaspoon ground cumin
2 large ripe avocados, halved and pitted
½ teaspoon salt or to taste
2 large tomatoes, chopped or 1 (14-ounce) can tomatoes including liquid, chopped
2 tablespoons fresh lime juice
¼ cup finely shredded Monterey Jack cheese
2 cups regular-size corn chips or fried tortilla strips

Place onion in a 2-quart glass casserole. Cover with vented plastic wrap or lid and microwave on high power 2 minutes. Place chicken breasts at sides of casserole; recover. Microwave on medium high (70 percent) 7 to 9 minutes or until chicken is no longer pink.

Transfer chicken to a plate. To the same casserole, add broth, 2 ½ teaspoons jalapeno sauce and cumin. Re-cover and microwave on high 12 minutes or until broth begins to boil. While broth is heating, use a spoon to scoop avocados into medium bowl, and mash them with a fork; add salt and 1 ½ teaspoons jalapeno sauce. Blend gently but thoroughly.

When chicken is cool enough to handle, chop and add it to the soup along with tomato, lime juice and cilantro. Sprinkle some cheese into 8 soup bowls; add soup and garnish with mashed avocado and corn chips.

Makes 8 servings.

History | News | Products | Mail Orders | Catering & Banquets | Custom Packaging | Recipes | Home

You can send e-mail: info@lostios.com

Los Tios
10550 West Park
Houston, Texas 77042
(713) 784-1900