1 c. chopped onion
1 28 oz can chopped tomatoes w/ juice
1 clove chopped garlic
1 tsp. cumin
5 c. chicken stock fresh or canned
1 tsp. chili powder
1 avocado
6 corn tortillas cut in 1" squares
1 c. monterey cheese, grated
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 min. Add tortilla squares (should be dried or fried). Cook 15 min. Serve with bowls of cheese and sliced avocado. Serves 4.
Submitted by: Melinda
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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