Tortilla Soup

You don't have to go very far to have this tasty south of the border soup. Warm your soul and your stomach!


1 tablespoon vegetable oil
1 small onion , chopped
4 cloves garlic , minced
1 (4 ounce) can of chopped green chilies , drained
1 cup chopped fresh tomatoes
1 finely chopped jalapeno pepper optional
1 (12 ounce) can tomato juice
4 ½ cups chicken stock
salt, to taste
¼ teaspoon black pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
2 chicken breasts , cooked and shredded
1 cup zucchini or yellow squash, chopped
3 corn tortillas, cut in strips
1 avocado, chopped
1 cup shredded jack cheese
cilantro, for garnish
1 lime, cut into wedges


Step 1-Heat Chicken Stock

Step 2-In a large pot, saute first four ingredients until tender.

Step 3-Add the remaining ingredients in the ingredients list up to tortillas.

Step 4-Cover and bring to a boil.

Step 5-Reduce heat to low and simmer.

Step 6-Simmer until the vegetables are tender, about 30 more minutes.

Step 7-Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.

Step 8-Lightly sprinkle the tortilla strips with salt if desired.

Step 9-Layer the tortilla strips in bowls.

Step 10-Sprinkle with chopped avocado if desired.

Step 11-Ladle soup into bowl.

Step 12-Sprinkle with shredded cheese and cilantro and serve immediately with fresh lime.

Yields: 6 servings

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