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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I adapted it a teensy bit. My friends always LOVE LOVE LOVE it. It is easy and quick to make and sooooo yummy. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 onion, chopped |
5 small tomatoes, torn |
1 jalapeno, diced (may substitute serrano, habanero) |
1 garlic clove, minced |
1 quart chicken broth |
2 cooked chicken breasts, diced |
1 bunch fresh cilantro, diced |
1 avocado |
1 cup sour cream |
1 cup monterey jack cheese |
1 lime, cut in wedges |
1/2 head cabbage |
12 corn tortillas, cut into strips |
4 tablespoons corn oil |
1 pinch salt |
Directions:
1. Heat stockpot over medium heat. Add butter and olive oil. Add onions, jalapenos, tomatoes and garlic to pot: cover with lid. Stir every few minutes for 15 minutes or until veggies become soft. Add broth, simmer 20 minutes. Using a hand blender, blend soup mixture until completely combined. Season with salt and pepper. Add cooked, diced chicken. Serve with garnish of tortilla chips, avocado, sour cream, jack cheese, lime and cabbage.
2. Meanwhile dump cut tortilla strips onto 2 cookie sheets and coat lightly with corn oil. Sprinkle with salt and bake in a 425 degree oven until crispy: approximately 15-25 minutes.
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