re: Post your favorite soup recipe

CHICKEN TORTILLA SOUP


Ingredients

2 tablespoons oil
1 large yellow onion (chopped)
1 bellpepper (chopped)
8 cloves of garlic (minced)
60 oz. chicken broth
1 can diced tomatoes (drained)
1 can of Rotel
1 can of niblet corn (drained)
1 packet of taco seasoning
Salt to taste
Black Pepper to taste
12-16 corn tortillas
1 whole rotisserie chicken shredded
12 oz. Monterey jack cheese
1 cup of heavy whipping cream
1/4 cup of cilantro
sour cream
fresh avocado

Directions

1.In a large stock pot sauté onion, bell pepper and garlic in vegetable oil until they start to get tender.
2.Add chicken stock, diced tomatoes, Rotel, and corn.
3.Season with salt, pepper and the taco seasoning.
4.Add shredded chicken.
5.Bring to a boil.
6.Add cilantro and cream.
7.Return to a boil.
8.Tear corn tortillas into pieces and add a few tortillas at a time, stirring in between each additional batch of tortillas.
9.Add 3/4 of the Monterey jack cheese. Stir in until melted.
10.Continue to stir until all of the tortillas are broken up and blended well into the soup.
11.Reduce heat to simmer.
12.Cook for 20 minutes.
13.Salt and pepper to taste.
14.Serve by putting fresh avocado slices in the bottom of a bowl. Laddle soup over the avocado and top with a dollop of sour cream and a little more cheese and cilantro.
15.For the adventurous: Thinly slice additional tortillas and fry in vegetable oil until crispy. Add to the top of the bowl of soup (like a bird's nest). This is delicious and it makes a really great presentation!