Restaurant Recipes
Tejas Tortilla Soup with Avocado and Monterey Jack
Yield: 6 servings
Ingredients
Soup
- 8 cups chicken stock or canned chicken broth
- 1 bell pepper, diced
- 1 medium onion, diced
- Kernels from 1 ear of corn
- 2 stalks celery
- 2 large carrots
- 1 (4 ounce) can tomato paste
- 2 cups crushed corn tortilla chips
- 1/2 cup cilantro
Garnish
- 1 zucchini, halved lengthwise and sliced
- 1 medium onion, halved and thinly sliced
- 2 cups chicken breast, cooked and diced
- 1/2 avocado, peeled and sliced into 6 pieces
- 1 cup Monterey Jack cheese, grated
- 12 fresh corn tortillas, julienned and fried in 8 cups corn oil at 350 degrees F
- Cilantro sprigs
Instructions
Soup
- In a large pot, bring all ingredients to a boil and simmer for 10 minutes.
- Strain and reserve liquid.
Garnish
- Garnish at serving time. Reheat soup with zucchini, onion and chicken.
- Spoon evenly into separate bowls and top each bowl equally with avocado, tortilla chips,
and cheese.
- Serve immediately.
Attribution
Tejas - Minneapolis-St. Paul, Minnesota