Here’s a dispatch from frozen Wisconsin, and a fresh alternative to all the other soups helping to get us through this winter. This Mexican-inspired dish is quick to make, and is a real treat for kids while letting you feel like they’re filling up on dinner. Of course, you can also serve this soup up for lunch or an after-school snack. It is a healthy recipe that will quickly become a family favorite year round. Just serve up with a dollop of sour cream, or fresh avocado slices on top. And remember that cilantro is optional. We keep finding out how that’s more of an adult kind of taste.
Ingredients
10 corn tortillas
1 tablespoon vegetable oil
1 medium onion, minced
1 teaspoon of fresh garlic
8 cups of chicken broth
2 cups diced cooked chicken
1/2 teaspoon ground cumin
1 medium, green pepper, chopped coarsely
2 tablespoons chopped fresh cilantro
2 medium tomatoes, peeled and chopped
6 iz. Monterrey jack cheese, diced
3/4 cups medium spicy thick and chunky tomato salsa
1 medium avocado, peeled and diced
Directions
1) Heat oven to 400 degrees. Spray both sides of tortillas with non-stick cooking spray. Stack and cut into 1/2 inch strips, then cut again crosswise.
2) Spread evenly on a baking sheet and bake 8 to 10 minutes, turning once, until crisp and brown. Remov pan from oven.
3) Heat oil in 4 to 6 quart pot. Add onion and garlic and cook over low heat for 3 to 4 minutes, stirring often until softened.
4) Add broth, chicken, and cumin. Bring to a rapid boil gently for 5 minutes.
5) Divide tortilla strips, tomatoes, avocados, cheese, and salsa among 6 bowls. Ladle soup into bowls and garnish with sour cream.
