Introduction: Haven's Mexican Tortilla Soup
About: From Long Beach, CA. Moved to Auckland NZ in 2005. Need to find cool crafty things to do here, there are no organinzations or craft groups and I'm jonesing to find twenty and thirty-somethings with similar int…
My family & friends ask for this all throughout the winter and no one EVER gets sick of it! In fact, they are SO bummed if there's not enough left over for lunch the next day, I often find myself doubling the recipe!
Step 1: Ingredients:
4 boneless & skinless chicken breasts
2 teaspoons (or two cloves) crushed garlic
2 tablespoons fresh Chopped Cilantro
1 Onion
4 cans Mexican Style Chopped tomatoes
1 cup chicken stock
¼ teaspoon dried parsley
Pinch of cumin
3-4 Flour tortillas (burrito size)
2 avocadoes
2 cups grated Monterey Jack Cheese
Vegetable oil
Salt
Pepper
2 teaspoons (or two cloves) crushed garlic
2 tablespoons fresh Chopped Cilantro
1 Onion
4 cans Mexican Style Chopped tomatoes
1 cup chicken stock
¼ teaspoon dried parsley
Pinch of cumin
3-4 Flour tortillas (burrito size)
2 avocadoes
2 cups grated Monterey Jack Cheese
Vegetable oil
Salt
Pepper
Step 2: Preparation:
Clean chicken of unwanted bits and chop into bite size pieces.
Dice onion.
Cut & remove pits from avocadoes and peel the skin off. Turn flat side down on cutting board and dice.
Dice onion.
Cut & remove pits from avocadoes and peel the skin off. Turn flat side down on cutting board and dice.
Step 3: Cook:
Heat vegetable oil in a large saucepan until hot.
Add onion and cook until soft and transparent (about 5 minutes), stirring here and there to prevent burning.
Add garlic and chicken and stir.
Cook about 10 minutes then add the tomatoes (undrianed), chicken stock, cilantro, and parsley.
Salt and Pepper to taste. Bring to a boil, stirring often.
Simmer for another 30 minutes or so.
In the meantime, cut the tortillas into ½ inch-wide strips.
Add some advocado oil to a frying pan and heat until hot. Fry the strips until golden and crunchy.
Stand 4 or 5 tortilla strips into each bowl and spoon soup over the top (tortillas should poke out of the soup). Sprinkle cheese over the soup and top with diced avocado.
Add onion and cook until soft and transparent (about 5 minutes), stirring here and there to prevent burning.
Add garlic and chicken and stir.
Cook about 10 minutes then add the tomatoes (undrianed), chicken stock, cilantro, and parsley.
Salt and Pepper to taste. Bring to a boil, stirring often.
Simmer for another 30 minutes or so.
In the meantime, cut the tortillas into ½ inch-wide strips.
Add some advocado oil to a frying pan and heat until hot. Fry the strips until golden and crunchy.
Stand 4 or 5 tortilla strips into each bowl and spoon soup over the top (tortillas should poke out of the soup). Sprinkle cheese over the soup and top with diced avocado.