Tortilla Soup


2 tablespoons avocado oil

1 onion, finely chopped

1 clove garlic, minced

4 jalapenos, seeded and chopped

1 1/2 teaspoons chili powder

one 14.5 Oz. can diced tomatoes, undrained

two 15 Oz. cans, pinto beans, drained and rinsed

6 cups chicken broth

4 cups chopped chicken breast

2 tablespoons chopped fresh cilantro

6 corn tortillas, for topping

1/4 cup avocado oil, for frying

1 cup Pepper Jack cheese, shredded and divided

1/2 cup sour cream, for topping

avocado, for garnish

Put 2 teaspoons of oil, onion, garlic and jalapenos in a pan on low heat.

Cook, stirring occasionally, until vegetables are soft.

Add chili powder and cook and stir for 15 seconds.

Add tomatoes, beans, broth, chicken, cilantro and simmer for 10 minutes.

While the soup simmers, cut tortillas in half, stack them and then cut them crosswise into 1/4 " strips.

In a skillet, heat 1/4 cup of oil on medium heat, then fry the strips in batches, for 15 seconds, or until crisp and pale golden.

Drain the strips on paper towels.

Divide the cheese among 4 soup bowls and ladle the soup over the cheese.

Top with tortilla strips and dollops of sour cream.

Garnish with avocado. Enjoy!
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