This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Arizona Chicken-Tortilla Soup
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- #77962
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 corn tortillas (8-inch size), cut into strips
non-stick cooking spray
1 medium onion, chopped
1 cup diced tomato
1 clove garlic
1/4 teaspoon dried oregano
1 quart water
2 teaspoons chicken-flavored bouillon granules
3/4 pound chicken breast halves, skinned
1 cup diced tomato
1/2 medium avocado, peeled and cubed
1/2 cup shredded sharp Cheddar cheese
2 teaspoons minced hot chili pepper
directions
Place tortilla strips on a baking sheet coated with cooking spray, and bake at 350 degrees F for 10 to 15 minutes or until golden and crisp. Set aside.
Place onion, 1 cup tomato, garlic, and oregano in container of an electric blender, and process until pureed.
Transfer puree to a large saucepan, and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules, and bring to a boil. Reduce heat, and add chicken breasts; simmer 15 to 20 minutes or until chicken is done.
Remove chicken from soup, keeping soup warm. Let chicken cool to touch; bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.
Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese, and chili pepper among bowls, and serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 7, 2010
I follow this recipe but used a smoked chicken and boil off the meat! It is the tastiest soup I can make!!