It's cold and raining here in Texas.....again, so I thought this would be the perfect day to share a quick and easy Tortilla Soup Recipe. I have made this twice in the last week as it is one of my husband's favorite, and he is not much of a soup guy. Someone printed this recipe out for me a long time ago, like before Pinterest. It has been folded up in my old fashioned recipe file for years and I have long sense forgotten who gave it to me, so unfortunately I can not give credit where credit is due.
1/3 cup chopped green onion
1&1/2 cup chopped fresh tomato (I use the grape tomatoes and slice them in thirds)
1 can of chicken broth
1-3 cubes of chicken bouillon (to taste)
1 can cream of chicken soup
2 tbs. chopped fresh cilantro
1 tsp. garlic powder
1 avocado cubed
1/4 cup grated Monterey Jack cheese
4-6 corn tortillas
1-3 chicken breast
3 tbs. cooking oil
Boil or poach the chicken breast until cooked. I like to poach/bake mine in the oven. I'm actually doubling this recipe is why I have the 4 large chicken breast.
Next, combine chicken broth, bouillon, and cream of chicken soup in a pan and begin heating.
Heat the cooking oil in a pan and briefly sauté the tomatoes and green onions, add the cilantro and garlic powder.
Combine the tomatoes mixture with the soup mixture and add in shredded cooked chicken. Simmer on low for 20 minutes.
While the soup is simmering, cut the corn tortillas into strips with a pizza cutter. Place on a foiled lined cookie sheet. Spray with Pam or your own preference of cooking spray. Put into a 350 degree oven for 20 minutes or until crisp.
To Serve: Put tortilla strips and avocados in soup bowls. Pour soup into bowls and top with cheese.
This recipe serves four, I prefer to double the recipe so that we can enjoy the leftovers the next day.
Have a great day friends!! Make some soup and stay warm!!