Monday, February 9, 2009

Chicken Tortilla Soup

On a chilly night, this soup hits the spot!

3 cups chicken broth (from a can or box or from chicken base)
2 cans Campbell's Tomato Soup
3 cloves (1 Tbsp) minced garlic
1/2 tsp. ground black pepper
1/2 tsp Tabasco sauce
1 or 2 ripe avocados
1/2 pound chicken tenders (or 1 boneless skinless breast)
corn tortilla chips, or 2-4 fresh corn tortillas
1 bunch cilantro
sour cream for garnish

In large saucepan, combine the soup from the can and the chicken stock. Add the garlic, black pepper, and tabasco (to taste). Cut the chicken into small chunks and cook in the soup till done. Cut the avocado into small chunks and add to the soup. If you have 2 avocados, slice one into slices as a garnish. Chop some cilantro into the hot soup, and use a few leaves as a garnish.

If you have fresh corn tortillas, spray them with Pam and then slice them into 1/4" x 3" pieces. Place on a cookie sheet in a 375 degre oven and watch them until they just begin to brown. Ladle soup into bowls, add crisp tortillas, a dollop of sour cream, and a sprig of cilantro. Add extra Tabasco sauce to taste.

Serves 2 or 3 people for dinner.

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