Friday, January 2, 2009

Morgan's Tortilla Soup

Serves: 12
Prep: 1 hour

4 chicken breasts
1 large onion, chopped
2 cloves garlic, minced
1 stick butter
2 cans Rotel tomatoes
10-12 corn tortillas
garlic salt to taste
2-3 lemons
3 Tablespoons cilantro
3 yellow squash, chopped
red bell pepper, diced
additional chicken broth
sweet corn
cooked rice (optional)

Serve on the side:
grated monterey jack or cheddar cheese
extra cilantro
chopped avocado
tortilla chips
sour cream

1. In a large stock pot, boil chicken breast until done, adding salt and pepper to stock if you like. While chicken is boiling, juice lemons, chop cilantro, cut tortillas into 1-inch squares.
2. Saute onions and garlic in butter, and add squash and red bell pepper a few minutes before onions are fully translucent.
3. When chicken is done, save stock and tear chicken into bite size pieces. Add all prepared ingredients to stock (except cilantro which needs to be added just before serving.) Simmer on low for 20 minutes.

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