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Oct 06

chicken tortilla soup

Chicken tortilla soup mmm mmm good.

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this recipe will take no longer then 35 minutes to make and is right up there with chili on a cold winter day.

Ingredients:

2 Tbsp Olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1/2 Tbsp. ground cumin
1 quart chicken stock
1 1/2 C. shredded cooked chicken or one rotisserie chicken pulled apart
2 avocados, pealed pitted and diced
1 C. shredded jack cheese
1/2 C. coarsely chopped cilantro leaves
lime wedges for service
Directions:
In medium sauce pan heat oil, and garlic, jalapenos, onion, and chopped tomatoes as well as ground cumin.  Cook vegetables for about 15 minuets until pulpy in consistency.  Add chicken stock and simmer for 20 minuets, add salt and pepper to taste.  Garnish with warmed pulled chicken, shredded jack cheese, cilantro, avocado, and tortilla strips and lime wedge.
Some variations:
you can add black beans to soup, corn, roasted bell peppers or many other of your favorite vegetables. As well you can substitute the main ingredient, the chicken for shrimp, clams, or even beef, (ground or shredded pot roast).  now get to cooking and enjoy.

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Author:
Vido Saduchi
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