Ingredients
- 1 tablespoon vegetable oil
- 4 tablespoon corn tortillas
- 1 cup onion
- 1 1/2 tablespoon jalapeòo pepper
- 5 tablespoon garlic cloves
- 1 tablespoon tomato paste
- 3 can tomatoes
- 1 tablespoon cumin
- 4 can chicken broth
- 4 can corn tortillas
- 2 cup chicken breast
- 1 cup avocado
- 1/2 cup sharp cheddar cheese
- 1/2 cup cilantro
Preparation
Baking Directions:
Heat oil in a large Dutch oven over medium-high heat, and add the tortilla pieces.
Cook 2 minutes; stir occasionally.
Add onion, jalapeòo, and garlic; sauté for 3 minutes.
Add tomato paste and tomatoes, and simmer for 10 minutes.
Stir in cumin and broth; bring to a boil.
Reduce heat to medium; cook, uncovered, until reduced to 8 cups (about 40 minutes).
Place half of soup in a blender; process until smooth, and pour into an airtight container.
Repeat procedure with the remaining soup; stir well.
Seal and freeze.
To serve, thaw completely in refrigerator.
Preheat oven to 400. Arrange tortilla strips in a single layer on a baking sheet.
Bake at 400 for 7 minutes or until crisp; set aside.
Reheat the tortilla soup in a saucepan over medium-low heat until thoroughly heated.
Divide the chicken and avocado evenly among 8 soup bowls.
Pour soup into bowls; top with cheese, cilantro, and tortilla strips.
NUTRITIONAL INFORMATIONCalories 255 (32% from fat)Fat 9.1g (sat 2.7g, mono 3.7g, poly 1.9g)Protein 19.5gCarb 24.6gFiber 3.6gChol 38mgIron 2.5mgSodium 618mgCalc 174mg
Tips:
Make up to three months ahead.
