Chef Jim Coleman Recipe Index

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Chicken Tortilla Soup

Ingredients:

2 - 4-6 oz. Boneless, skinless Chicken Breast, cut into bite size pieces
4 1/2 cup low sodium Chicken Stock
1 small Red Onion, chopped
3 cloves Garlic, minced
2 tbsp. Olive Oil
1/2 Green Pepper, chopped
1 tsp. Red Pepper flakes (if you like spicy add more)
2 tbsp. Chopped Fresh Basil
1 1/2 cup Tomato Sauce
1/2 cup Corn Oil
10-12 Corn Tortilla, sliced into strips
1 cup Grated Monterey Jack
1 Avocado, peeled and thinly sliced

1. In a large soup pot, over medium high heat. Add the olive oil and sauté onions with the garlic for 2-3 minutes.

2. Stir in the chicken and add the broth, green pepper, red pepper flakes, and tomato sauce. Bring to a boil and reduce heat and simmer for 30 minutes.

3. In a skillet, heat the corn oil and add the sliced tortilla strips and cook for 30-60 seconds until golden light brown.

4. Divide the tortilla strips among 4-6 serving bowls. Distribute the soup between the bowls and garnish with Avocado and Grated Monterey Jack.


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