Spicy Tortilla Soup

Spicy Tortilla Soup
Photo by Beth Galton

Ingredients

  • Juice of 1 lime
  • 2 32-ounce boxes or cans low-sodium chicken broth
  • Bones and meat from half a grilled or roasted 4-pound chicken
  • 2 large tomatoes, diced
  • 2 ears grilled corn
  • Bones and meat from half a grilled or roasted 4-pound chicken
  • 2 32-ounce boxes or cans low-sodium chicken broth
  • + 26 more ingredients
    • 2 ears grilled corn
    • Bones and meat from half a grilled or roasted 4-pound chicken
    • 2 large tomatoes, diced
    • 2 32-ounce boxes or cans low-sodium chicken broth
    • 2 medium jalapenos, sliced
    • 8 ounces crumbled Feta cheese, queso blanco, or other fresh white cheese
    • 8 ounces crumbled Feta cheese, queso blanco, or other fresh white cheese
    • ½ cup fresh cilantro leaves
    • Juice of 1 lime
    • 1 9-ounce package soft corn tortillas
    • 1 ripe avocado, peeled and cubed
    • 1 large red onion, coarsely chopped
    • 1 9-ounce package soft corn tortillas
    • 1 ripe avocado, peeled and cubed
    • 1 ripe avocado, peeled and cubed
    • ½ cup fresh cilantro leaves
    • 1 9-ounce package soft corn tortillas
    • Juice of 1 lime
    • 2 ears grilled corn
    • 1 large red onion, coarsely chopped
    • 2 large tomatoes, diced
    • 2 medium jalapenos, sliced
    • 2 medium jalapenos, sliced
    • ½ cup fresh cilantro leaves
    • 1 large red onion, coarsely chopped
    • 8 ounces crumbled Feta cheese, queso blanco, or other fresh white cheese

Heat oven to 350° F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy. In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough...

View full recipe at My Recipes

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