Zeke's Tortilla Soup

Zeke's Tortilla Soup
Photo by allrecipes.com

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 3 cups vegetable oil for frying
  • 36 (6 inch) corn tortillas, cut into strips
  • 15 cups water
  • 15 cubes chicken bouillon
  • 1 (14 ounce) can peeled and diced tomatoes with juice
  • 1 small onion
  • + 11 more ingredients
    • 3 cloves garlic
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground black pepper
    • 1 teaspoon chili powder
    • ¼ cup dried oregano
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 1 (14.5 ounce) can diced tomatoes with green chile peppers
    • 3 cups shredded Monterey Jack cheese
    • 3 avocado - peeled, pitted and sliced

1. In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasion...

View full recipe at SpringPad

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