1 c. chopped onion
1 clove chopped garlic
5 c. chicken stock fresh or canned
1 28 oz. Can chopped tomatoes w/juice
2 tsp. Cumin
1 tsp chili powder
6 corn tortillas cut in 1 inch squares
1 c. Monterey Jack cheese grated
1 ripe avocado
Saute onion and garlic with 2 tsp chicken stock until onion is limp. Add remaining stock, tomatoes, cumin, chili powder, salt, pepper to taste. Boil about 12 minutes. Add tortilla squares (should be dried or fried). Cook 5 minutes. Serve with bowls of cheese and slices of avocado. Serves 4
Substitutions: Garlic Powder for Garlic; 1 chicken bullion cube for 1 c. chicken stock.
Submitted by: Maria
1 comment:
I made this tonight and added pieces of tortilla chips after we dished up our soup rather than baking corn torillas. They only take a minute to soften and it is super easy. We also topped it with shredded mozzarella cheese & avocado. It hit the spot and I think leftovers will be better without using the tortillas.
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