Quick Tortilla Soup
Ingredients
# One 14 1/2 ounce can of tomatoes with juice# One medium Onion, chopped
# One garlic clove, finely chopped
# Two tablespoons cilantro, chopped
# Pinch of salt
# Four cups of chicken broth, hot
# Six to eight corn tortillas, cut into strips
# corn oil
# Four ounces Jack cheese|Monterey jack Cheese
# One large avocado, diced
In a blender, blend first five ingredients until smooth.
Pour into saucepan, stir in broth; bring to a boil.
Cover and simmer 20 minutes.
Meanwhile, in a skillet, with the oil (2-3 inches deep) fry tortillas until crisp, drain.
In soup bowls, place equal number of strips;cover with Cheese; pour soup over all.
Top with diced avocado.
Great taste and very easy!
Pour into saucepan, stir in broth; bring to a boil.
Cover and simmer 20 minutes.
Meanwhile, in a skillet, with the oil (2-3 inches deep) fry tortillas until crisp, drain.
In soup bowls, place equal number of strips;cover with Cheese; pour soup over all.
Top with diced avocado.
Great taste and very easy!
This article uses material from the "Quick Tortilla Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
