 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
THIS SOUP IS GREAT WHEN IT'S COLD OUTSIDE. Ingredients:
1/4 cups celery juliane |
1/4 cups carrots juliane |
1/4 cups roma tomatoes juliane |
1/4 cups cilantro |
1/4 cups onion |
1 tsp salt |
4 cups chicken stock |
10 corn tortillas cut in strips |
2 avocados |
1 cup of sour cream |
2 cups queso fresco in cubes(mexican cheese)or you can use monterrey jack cheese |
Directions:
1. SAUTE IN A PAN IN OIL ,CELERY,CARROTS,ROMA TOMATOES,ONIONS
2. IN THE POT ADD 4 CUPS OF CHICKEN STOCK,AND 2 CHICKEN BOULLION CUBES,BRING TO A BOIL STIRRING OCCASIONALLY,REDUCE HEAT AND SIMMER FOR 5 MINUTES.
3. ADD 3 CUPS OF CHICKEN BREAST,CUBED,SAUTEED IN OIL,ADD TO THE POT.
4. THEN ADD CELERY,CARROTS,ROMA TOMATOES,ONIONS,CILANTRO,TO POT,SIMMER FOR 5 MINUTES
5. FRY TORTILLA STRIPS IN OIL,PAT OIL
6. SERVE GARNISHED WITH THE TORTILLA STRIPS,SOUR CREAM,CHEESE,AVOCADO,LIME TO TASTE,AND SLICED BLACK OLIVES.ENJOY
|
|