Tortilla Soup 4
4 cups chicken broth (boxed or canned)
1 to 1 1/2 cups tortilla strips, crumbled
1/2 cup Monterey jack cheese, cubed
1 avocado, cut into medium chunks
1 tablespoon fresh cilantro, rough chopped
Heat broth to boil in sauce pot. Reserve.
Evenly divide remaining ingredients into 4 soup bowls.
Pour 1 cup hot broth into each soup bowl over ingredients.
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