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Chicken & Tortilla Soup

Posted on March 5, 2013 by Webdev

Ingredients:

  • 4 cups gf chicken broth
  • 2 Tablespoons vegetable oil
  • 2 cups cooked chicken, cut into bite size pieces
  • 1/2 onion, chopped
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 red bell pepper, chopped
  • 2 Tablespoons cilantro, chopped
  • 1/4 cup gf salsa
  • 1/2 cup cooked Spanish rice, plain rice *optional
  • 1 avocado, peeled and thinly sliced
  • 2 corn tortillas, cut into 1/2″ slices
  • Salt and pepper to taste

Directions:

Preheat oven to broil. Place tortillas strips on a baking sheet and broil until crisp and lightly browned. Watch carefully as they will burn quickly. Set aside.

Heat a large heavy saucepan and add oil. Saute onions and red pepper until onions are soft. Add broth and remaining ingredients, except avocado and tortilla strips. Bring to a boil and reduce heat to simmer. Simmer until heated through. Pour servings into individual bowls and top with avocado slices and tortilla strips. Serve.

Tips:

This is a flavorful soup with a touch of spice. We came up with this recipe as a delcious way to use left over chicken. This soup is extra special made with left overs from our Cabo San Lucas Rotisserie Chicken.

Tagged:

Posted in: Recipes & Cooking


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