Tortilla Soup
Soup, a Way of Life
Tortilla Soup
Soup, a Way of Life
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8 cups chicken stock kosher salt, to taste freshly ground black pepper, to taste 8 flour tortillas, grilled over a burner or in a pan under a broiler until slightly crisp and mottled, and shredded 2 Hass avocados, seeded, peeled, and cut into 1/2 inch cubes 1 whole skinless boneless chicken breast, cooked and shredded 1 large red onion, coarsely chopped 1 large bunch cilantro, leaves only 2 medium jalapeño peppers, seeded and finely chopped (use hotter is you wish) 2 limes, cut into wedges 2 small tomatoes cut into 1/4 inch dice 1 1/3 cups shredded queso blanco, mozzarella, or rinsed mild feta cheese Directions: In a medium sauce pan, bring the stock to a boil. Season with salt and pepper. Bring the broth to the table in a fondue pot or chafing dish to keep it hot as the diners ladle as little or as much as they desire into their bowls. Present the remaining ingredients in bowls so diners can add as many as they like. Makes 4 main course servings. |