Ingredients
- 1 tablespoon vegetable oil
- 4 tablespoon corn tortillas
- 1 cup onion
- 1/2 tablespoon jalapeòo pepper
- 5 clove garlic
- 1 tablespoon tomato paste
- 14 1/2 ounce whole tomatoes
- 1 tablespoon ground cumin
- 16 ounce chicken broth
- 4 ounce corn tortillas
- 2 cup chicken breast
- 1 cup avocado
- 2 ounce sharp cheddar cheese
- 1/2 cup cilantro
Preparation
Baking Directions:
1.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).
2.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.
3.To serve, thaw completely in refrigerator.
4.Preheat oven to 400.5. Arrange tortilla strips in a single layer on a baking sheet.
Bake at 400 for 7 minutes or until crisp; set aside.
6.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.
Yield: 8 servings (serving size: 1 cup soup, 1/4 cup chicken, 2 tablespoons avocado, 1 tablespoon cheese, and 1 tablespoon cilantro).
CALORIES 255 (32% from fat); FAT 9.1g (sat 2.7g, mono 3.7g, poly 1.9g); PROTEIN 19.5g; CARB 24.6g; FIBER 3.6g; CHOL 38mg; IRON 2.5mg; SODIUM 618mg; CALC 174mg
Serving Directions:
Make up to three months ahead
