Chicken Tortilla Soup

We all love this soup. It is rather easy to make you can add or take away the ingredients you do not like. But, I think it is best with all of them. I looked for a long time for a recipe I had over 20 something years ago in California for a soup like this and never could find one as good as I remembered. This is it so dee-lish, try it and you will love it too. We even put a little of the melted mexican cheese in the soup and then it goes to a whole new level AMAZING!! A wonderful meal with fresh home made tortillas.

Chicken Tortilla Soup

2 baked chicken breast cut up in 1 inch pieces -recipe on a earlier post
2 cups of canned tomatoes juice or diced
1 quart of chicken stock
1/2 cup uncooked rice
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground chili powder
pinch of cayenne
1/2 cup of chopped sweet white onions
2 cloves of garlic
2 tablespoons butter
Saute the onions, garlic in butter until tender be careful not to burn garlic. Then add the remaining ingredients and simmer on low for 30 – 40 minutes.Top with all your toppings easy and wonderful!

Toppings for the soup:
chopped fresh tomatoes
finely chopped jalapeno
slices of lime
chopped cilantro
chopped green onion
chopped onion
chopped fresh avocado
toasted flour tortillas strips
fresh shredded cabbage
Mexican melting cheese

I butter the tortillas slice them into strips bake them until they are crisp and crunchy at 350 for about 10-15. I shred the cabbage on a mandolin or food processor. I have even found it at the grocery store and they call it angel hair cabbage. Oh, this makes it try it you eat it raw!! I am not a person that likes cabbage but it is growing on me.
I am so happy you stopped by for a visit. I do hope you will come on back soon. You can sign up for our RSS feed or e-mail and you will not miss a post. Have a lovely day….hope to see ya soon,

Angie

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