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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a great recipe. It can be made with chicken stock or vegtable stock. I serve this with my Mexican Ceasar Salad.... Yum! Ingredients:
7 cups chicken broth or 7 cups vegetable broth |
1 medium onion, rough chopped |
3 carrots, sliced |
1/2 bell pepper, chopped |
1 potato, cubed |
6 ounces tomato paste |
1 bay leaf |
2 garlic cloves, minced |
1 teaspoon dried cilantro |
salt |
pepper |
1 zucchini, cubed |
1 tomato, cubed |
1 cup jack cheese |
1 avocado, sliced |
2 tablespoons oil |
3 corn tortillas |
Directions:
1. In a large stock pot heat Broth, onion, carrots, bell pepper, potato, tomato paste, bay leaf, garlic, dried cilantro, salt and pepper.
2. Bring to a boil, reduce heat and simmer 20 minutes.
3. Add zucchini and tomato to pot and simmer another 15 minutes.
4. Remove bay leaf, reduce heat and add jack cheese.
5. Slice tortillas into 1/4 inch strips and fry in oil.
6. Garnish with jack cheese, avocado slices and tortilla strips.
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