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A delicious way
to begin a Mexican-themed party...
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4
corn |
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tortillas |
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salt
to taste |
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6
cups |
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chicken broth |
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2
cups |
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tomato juice |
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14
oz |
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can
diced tomatoes |
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8
oz |
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can
tomato sauce |
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1
large |
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carrot, julienned |
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4
oz |
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can
chopped green chilies, squeezed dry |
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½
cup |
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chopped red onion |
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½
cup |
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fresh cilantro, chopped |
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¼
cup |
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fresh basil, chopped |
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3
cloves |
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garlic, minced |
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1
Tbs |
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chili powder |
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1
tsp |
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cumin |
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1
tsp |
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garlic powder |
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4
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boneless, skinless chicken breasts,
grilled and thinly sliced |
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12
oz |
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Monterey Jack cheese, shredded |
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½
large |
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avocado, sliced |
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½
large |
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fresh tomato, chopped |
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2
Tbs |
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fresh lime juice |
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1 |
Preheat oven
to 375 degrees F. |
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2 |
Cut
tortillas into ½x3" strips and sprinkle with
salt. Arrange tortilla strips in a single layer
on a baking sheet. Bake until light brown and
crisp. Let stand until cool. |
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3 |
Combine
broth, tomato juice, undrained canned tomatoes,
tomato sauce and carrot in a large saucepan and
mix well. Simmer for 10 minutes, stirring
occasionally. Stir in green chilies, onion,
cilantro, basil, garlic, chili powder, cumin and
garlic powder. Simmer for 5 minutes longer,
stirring occasionally. |
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4 |
Ladle soup
into heated soup bowls. Add equal portions of
chicken, tortilla strips and cheese to each
bowl. Top each serving with sliced avocado and
chopped fresh tomato. Drizzle with lime juice. |
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Servings: 10 |
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