Tortilla Soup
I used to get tortilla soup from a restaurant in Texas. When I moved away, I had to recreate it. This one is a chicken broth base vs the red base that most tortilla soups.
Ingredients
- Small Whole Chicken
- Cilantro, fresh – Chopped
- Picante sauce: 1/2 cup?
- Garlic: 2 or 3 cloves
- Lime: juiced
- Onion: Chopped (half of large)
- Carrots: Chopped (2 cups?)
- Mushrooms: (One Package of fresh)
- Fresh Corn (Optional)
- Poblano Pepper: Charred, chopped, deseeded (or other peppers you like)
- Chicken Broth or bouillon/water
- 3 Avocados
- Corn Tortillas – Cut into quarters (or chip size)
- Monterey Jack Cheese – Grated (16 oz?)
- Salt and pepper to taste
Instructions
- Put chicken in pot and cover with water. Your chicken will need to cook for about 30-35 minutes if it is not huge.
- Reserve cooking water (remove any solids)
- Debone chicken and throw back in the pot. I like to leave my chicken in pretty big chunks.
- Add cilantro, picante sauce, garlic, and juice of one lime.
- Add Onions, mushrooms, carrots, corn, and poblano .
- Add more water/chicken broth until it looks like the kind of soup thickness you like.
- When veggies are cooked to desired tenderness, add avocado, tortillas, and cheese.
- Salt and pepper to taste.