Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Cuisine: American
Ingredients: 2 cup Shredded Chicken; 2 quart Low Sodium Chicken Broth; 15 oz Can of Tomato Sauce; 15 oz Black Beans; 15 oz Corn; 1/2 cup Chopped Onions; 1/2 cup Diced Celery; 2 clove Minced Garlic; 1/2 tsp Dried Oregano; 1/2 cup Chopped Cilantro Leaves; 1/4 tsp Cayenne Pepper; 1 tbsp Ground Cumin; 1/2 cup Chopped Carrots; 1 tbsp Chili Powder; 2 tbsp Butter; 1 cup Shredded Monterey Jack; 5 Corn Tortillas; 1 Sour Cream; 2 Avocados

Johnny Vasquez @johnnyvasquezjr

Waco, Texas, United States

Chicken Tortilla Soup

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Johnny Vasquez @johnnyvasquezjr

Waco, Texas, United States

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2 cupShredded Chicken
2 quartLow Sodium Chicken Broth
15 ozCan of Tomato Sauce
15 ozBlack Beans
15 ozCorn
1/2 cupChopped Onions
1/2 cupDiced Celery
2 cloveMinced Garlic
1/2 tspDried Oregano
1/2 cupChopped Cilantro Leaves
1/4 tspCayenne Pepper
1 tbspGround Cumin
1/2 cupChopped Carrots
1 tbspChili Powder
2 tbspButter
Toppings
1 cupShredded Monterey Jack
5Corn Tortillas
1Sour Cream
2Avocados

Cooking Instructions

1

Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
2

Add garlic and cilantro. Stir another minute.
3

Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
4

Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
5

While the soup is simmering, fry tortilla strips at 375°F for about 1-2 minutes. Drain and set aside. Shred the cheese and slice the avocado.
6

After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
7

Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.