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El Scott y Diane Tortilla Soup

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Submitted by: bevins2369643

 

A south of the border soup with chicken black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other accoutrements.
 

Ingredients

  • 1/4 bunch cilantro, well washed (leaves only)
  • 2-3 garlic cloves
  • 1/2 small onion, chopped
  • 6 cups chicken stock / broth
  • 1 (10 oz) can of Rotel Original diced tomatoes/chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 tbsp cornstarch dissolved in a small amount of water
  • About 10 corn tortillas cut into thin strips
  • Vegetable oil
  • 1-2 cups cooked chicken (2oz per serving)
  • Monterey Jack cheese (1oz per serving)
  • 1-2 avocados, peeled, pitted, and sliced
  • 1 can whole kernel corn (drained)
  • 1 can black beans (drained & rinsed)

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Method

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture, cumin and salt. Add chicken, corn, and black beans. Bring to a boil, reduce heat and simmer for about 1 hour. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever you prefer.

 

Notes: Leave the corn starch out for a thinner soup.

 

Number of Servings: 4

 

Submitted by: bevins2369643 ()

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