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| Tortilla Soup |
| 1 can crushed tomatoes 32 oz. chicken broth 7 sprigs cilantro 1 tsp. minced garlic 1/4 c. chopped jalepenos black pepper to taste 1 thinly sliced onion Chopped avocado Chopped green onions 1/4 c. Monterey Jack Cheese shredded |
| 3 or 4 torillas quartered and sliced thin olive oil or cooking spray 1. Sautee sliced onions in olive oil until transparent. Remove from pan and set aside. 2. In a food processor, combine crushed tomatoes and sauteed onions. Add to the sauteed onions pan. Cook over medium heat, stirring constantly, until the tomatoes achieve the thickness of tomato paste. 3. Add chicken broth, garlic, jalepenos, and chopped cilantro. Simmer for a few moments to develop flavors. 4. While the broth is cooking, coat strips of tortillas with olive oil or spray generously with cooking spray. Bake at 325 degrees until light brown. Set aside. 5. In individual bowls, add green onions, avocado, and cheese (to taste). Top with chicken/ tomato broth. 6. Top with tortilla strips. * Chopped cooked chicken may be added. *Add fresh salsa and sour cream, if desired. |