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Tortilla Soup

Submitted by: Katie on 07/18/2002
9134 views
2.73 avg rating
321 votes
 
 
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Ingredients

1 large fryer cut in half
1 large bunch cilantro, washed well, chopped (leaves only)
4 garlic cloves, chopped
1 large onion, chopped
2 fresh Serrano peppers, chopped
1 (10-ounce) can tomatoes with green chilies
2 quarts chicken stock

1 (15-ounce) can crushed tomatoes
2 teaspoons ground cumin
2 teaspoons salt
2 large carrots cleaned and chopped
1 to 1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per serving)
2 avocados, peeled and mashed with a little lime juice and garlic salt
Sour Cream

Directions

Place all ingredients except cheese, avocados and sour cream in a large stock pot. Bring to a boil, reduce heat and simmer for an hour.



Remove cooked chicken from the pot and cool enough to handle. Remove meat from the bones and return meat to the pot.



To serve place a small mound of cheese, about one ounce, in the bottom of a bowl and ladle hot soup over the cheese.



Having a small bowl with a dollop of mashed avocado and another one with sour cream on the side. Dip your soup spoon into either the avocado or the sour cream and then take a bite of the soup scooping up a little of the cheese at the bottom of the bowl.




Servings

10

Calories

11

Time to prepare

1 1/2 hours

Difficulty

Easy
 

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