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Tortilla Soup


TORTILLA SOUP
El Fenix Recipe

1 (14.5 oz) can tomatoes
1 garlic clove, crushed
1/4 teaspoon sugar
2 tablespoons fresh chopped cilantro
1 onion, chopped
5 cups chicken broth
salt & pepper
Tobasco sauce

Optional:
chili powder
cumin
1 can black beans, drained

Combine first 5 ingredients in a blender.  Blend to desired consistency. Take the blended mixture and put in a large pan along with the 5 cups chicken broth, salt & pepper. Heat for 20 minutes.  Serve with avocado, shredded jack cheese, tortilla strips and fresh lime squeezed on top.

Note: 2 cups of diced chicken can be added

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