DFW Chef


Rating for dfwchefs.com
Chicken Tortilla Soup       


1 Quart chicken stock

½ Diced onion

12 oz. cooked chicken

½ Red pepper diced

½ Green pepper diced

1 Cup canned diced tomatoes

1 TBLS fresh chopped cilantro

½ tsp Oregano

½ tsp Chili powder

1 tsp Cumin

½ tsp Coriander

¼ tsp Paprika

½ tsp Garlic power

½ tsp Ground black pepper

Soup topping ingredients

1 Cup fried tortilla strips

4 oz. Monterey jack cheese

4 picked Cilantro leaves



-  Sauté peppers and onions over med-high heat for 3-4 minutes

- Add cup of canned diced tomatoes

- Add hot chicken stock

- Add spices

- Cook soup for an hour just below a simmer

- Add the chopped cilantro

Serve topped with fried tortilla strips, Monterey jack cheese and cilantro leaves.

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