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CHICKEN TORTILLA SOUP WITH CORN & AVOCADO

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 1 TBS OLIVE OIL
  • 1 ONION CHOPPED
  • 1 LARGE GARLIC CLOVE MINCED
  • 3/4 POUND COOKED SKINLESS CHICKEN BREAST SHREDDED
  • 2 6" CORN TORTILLAS COARSELY CHOPPED
  • 1 (14 1/2 OUNCE CAN) FIRE-ROASTED TOMATOES
  • 1 CUP FROZEN CORN KERNELS
  • 1 LARGE RED POTATO SCRUBBED AND DICED 1/2 INCH
  • 1 (32 OUNCE) REDUCED SODIUM CHICKEN BROTH
  • 1/2 HASS AVOCADO PEELED 1/2 INCH SLICES
  • 1/2 CUP CHOPPED CILANTRO
  • 1 JALAPENO PEPPER THINLY SLICED
  • 1/2 CUP SHREDDED REDUCED FAT MONTEREY JACK CHEESE

Details

Servings 6

Preparation

Step 1

HEAT OILL IN LARGE SAUCEPAN OVER MEDIUM HEAT ADD ONION AND GARLIC, COOK STIRRING UNTIL ONION IS SOFTENED, ABOUT 5 MINUTES

ADD CHICKEN,TORTILLAS,TOMATOES,CORN POTATO AND BROTH TO POT. BRING TO BOIL OVER MEDIUM HIGH HEAT. REDUCE HEAT AND SIMMER COVERED UNTIL POTATO IS TENDER ABOUT 10 MINUTES

LADLE SOUP EVENLY ITO 6 SOUP BOWLS. TOP EACH SERVING WITH ONE-SIXTH EACH OF AVOCADO CILANTRO, JALAPENO AND MONTEREY JACK

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