like Cracker Barrel's®
Tex-Mex soup loaded with cilantro, tomatoes, and cumin
served with chicken, tortilla strips, cheese, and avocado.
Serves: 10 - 12
Prep. Time: 2:00
1 bunch cilantro – stems trimmed, washed
4 cloves garlic - peeled
1 sm. onion - chopped
2 serrano peppers – tops removed
10 oz. can
Ro*Tel® tomatoes and chilies
3 quarts (12 cups)
8 oz. can tomato sauce
2 - 3 tsp. ground cumin
1 - 2 tsp. salt
2 Tbls. cornstarch mixed with 1/4 cup water
approx. 20 sm. corn tortillas - cut into thin strips
vegetable oil OR peanut oil – for frying
2 cups shredded grilled OR poached chicken breast meat
1 - 1 1/2 cups shredded Monterey Jack cheese
2 avocados - peeled, pitted, sliced
-In a blender or food processor, puree cilantro, garlic, onion, and
peppers with Ro*Tel; pour into a large pot.
-Add chicken stock, tomato sauce, cumin, and salt to pot and bring to a boil over
medium-high heat. Reduce heat to low and simmer for 1 hour.
-Stir cornstarch/water mixture into pot and continue heating over low
heat, stirring occasionally.
-Deep-fry tortilla strips in small batches in 350 degree oil until crisp.
Remove to a cooling rack to drain. Place a handful of fried tortillas into
each serving bowl.
-Divide chicken into serving bowls, placing on top of tortilla strips.
-Pour soup into bowls, then sprinkle tops with cheese.
-Garnish with 2 - 3 avocado slices.
Make It A Meal: Serve with
Other Tortilla Soup recipes on this
4 Visitor Comments About This
I have made this soup
many times and everyone I've made it for loves it! It's simple and
flavorful, an absolutely fantastic comfort food in cold weather. The
only thing I have changed is occasionally using different peppers if
I had a hard time finding the serranos, or cutting it out if making
for my 10 yr old son. Great work!
This is a GREAT recipe. I
have the pickiest husband ever and he loves it! I only made a half
batch the first time and this time he's requested the whole recipe
so he doesn't have to limit himself!! Thanks Robbie!
Mighty, mighty fine!
(GASP) Pass the Tabasco Sauce.
I made this recipe but
used 1 extra can of rotel after I pureed. Also added some hot sauce
and Jalepeno's and 8oz of mexican velveeta. It is very good and
serves alot of people. I boiled a whole chicken to make the stock
and that made it super tasty..
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