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Chicken Tortilla Soup

3 Ortega green chilies, cut in thin strips
2 tablespoons butter plus 2 tablespoons vegetable oil
2 large onions, cut julienne
1/2 medium canned jalapeno, seeded finely chopped
3 cups chicken stock
1 (28 ounce) can tomatoes, coarsely chopped
1/2 cup tomato sauce
1 teaspoon ground cumin
Salt and pepper to taste
3 large garlic cloves, diced fine
2 teaspoon chili powder
1 teaspoon minced fresh or 1/2 tsp. dried oregano
1/4 pound chicken, ground meat or diced roast

Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro.

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