TORTILLA SOUP
There are many versions of this popular soup ranging from a vegetable broth made with corn tortillas to a thicker, chile flavored soup topped with tortilla strips, avocado and cheese. Fortunately, tortilla strips are becoming available in many grocery stores, or pick them up at your favorite Mexican restaurant. This recipe is a medium thick soup and can be made with cooked chicken strips or a rotisserie chicken. It will thicken once the condiments are added. You can add some cooked corn kernels for added color and substance, but it is not necessary.
Makes 6 1/2 cups (5-6 servings)- 1 package Knorr Swiss Tomato Basil Soup Mix
- 1-14 ounce can chicken broth
- 1 cup water
- 1 1/2 cups prepared salsa or picante sauce
- 1-10 ounce can Gebhardt's Enchilada Sauce
- 1 1/2-2 cups diced, cooked chicken (Oscar Mayer chicken breast strips or breast meat from a rotisserie chicken
Garnishes
- 1 avocado, diced
- 1 cup grated Monterey Jack cheese
- 1 1/2 cups tortilla strips
In a medium saucepan, combine the soup mix with chicken broth, water, salsa and Enchilada sauce. Stirring constantly, bring to a boil over medium high heat. Stir in the diced chicken and if using a rotisserie chicken, add the accumulated juices from the chicken.
Place garnishes in small bowls and serve the soup in shallow, warm soup bowls.