Print: Tortilla Soup I

This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.

Prep

16 min

Cook

43 min

Servings

Difficulty

Medium

Ingredients

9 cups chicken broth
6 cloves roasted garlic
0.5 cups chopped tomatoes
0.5 yellows onion , chopped
2 freshs jalapeno peppers , sliced into rings
1 teaspoon dried oregano
0.5 yellows onion , sliced
2 cups shredded , cooked chicken meat
1 lime , juiced
6 , 6 inch

Instructions

1 In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
2 Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
3 Place toasted tortilla strips in each bowl and pour soup over strips.

Nutrition per serving

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