blondie's chicken tortilla soup

Name: BLONDIE'S CHICKEN TORTILLA SOUP
Prep time: 25 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoon(s) canola oil; 1 small sweet yellow onion, finely chopped; 2 or 3 clove(s) garlic, finely minced; 1 can(s) rotel tomatoes ands green chiles (select your heat) i use hot; 3 - chicken breast halves, boneless, skinless or you may prefer bone-in with skin; 1 gallon(s) stock or broth *or* 1/2 gallon water; 1 bunch(es) cilantro, divided; 8 ounce(s) sharp cheddar or monterrey jack cheese, grated; 2 medium ripe avocados, cubed 1/2; 1 - 14 oz bag of tortilla chips (i use calidad~not too salty)

(2 RATINGS)

73 Pinches

Blondie Pussycat

The Rockies!, NM

Updated on Sep 30, 2011

In the 90s, when tortilla soup was all the rage, I ate some at a local restaurant for a BIG price. I analyzed it, and in the next few days, I perfected it to MY taste. I've been making it ever since. I hope you'll give it a try. It ROCKS!

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prep time 25 Min

cook time 35 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons canola oil
1 small sweet yellow onion, finely chopped
2 or 3 cloves garlic, finely minced
1 can rotel tomatoes ands green chiles (select your heat) i use hot
3 - chicken breast halves, boneless, skinless or you may prefer bone-in with skin
1 gallon stock or broth *or* 1/2 gallon water
1 bunch cilantro, divided
8 ounces sharp cheddar or monterrey jack cheese, grated
2 medium ripe avocados, cubed 1/2
1 - 14 oz bag of tortilla chips (i use calidad~not too salty)

How To Make blondie's chicken tortilla soup

Step 1

In large hot stockpot (5-6 qt), pour in canola oil or evoo. When shimmery, add onions and saute' for 2 min over med-hi heat.; now add garlic and saute' for 1 min on med-hi heat. **Do not brown garlic**

Step 2

Now add 2 gallons chicken stock or 1 gallons broth (stock is best.) add rotel, salt, then chicken. When pot comes to a boil, lower heat and allow to simmer with lid on for about 15 min. If cooking bone-in chicken simmer about 30 minutes
Step 3

Remove chicken from liquid and set aside to cool enough to be able to shred it. Continue to simmer broth for about 15 minutes, so it can reduce. **if using broth**
Step 4

In the meantime, shred chicken. Turn burner off if using stock. or When the broth has cooked for about 15 minutes, throw in 1/2 the bunch if cilantro. Turn off heat. Allow to stand about 5 min.
Step 5

Pour stock into serving bowls, add about 1/3 cup shredded chicken,and some raw chopped cilantro. Top with grated cheese. Add avocado pieces. Crumble tortilla chips and add to bowl.
Step 6

~~~~~~~~~~~~~~ENJOY!~~~~~~~~~~~~~~
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