Tortilla Soup

• 1 Tbsp. vegetable oil
• 4 (6-inch) corn tortillas
• 1 c. diced onion
• 1 1/2 Tbsp. jalapeno pepper, minced
• 5 cloves garlic, minced
• 1 Tbsp. tomato paste
• 3 (14 oz.) cans chopped tomatoes (undrained)
• 1 Tbsp. ground cumin
• 6 (10 1/2 oz.) cans chicken broth
• 2 c. cooked shredded chicken breast
• 1 c. diced avocado
• 1/2 c. shredded sharp Cheddar cheese

1. Heat oil in
2. Dutch oven. Cut tortillas into strips and add to the oil, cooking 2 minutes until crisp. Add onion, jalapenos and garlic. Saut 3 minutes. Add tomato paste and canned tomatoes. Bring to a simmer. Cook 10 minutes. Stir in cumin, cooked shredded chicken, broth, avocado and shredded cheese. Bring to a boil. Turn heat to low and simmer, uncovered, 40 minutes. Will reduce to about 8 cups. Serve with tortilla chips.

vegetable oil, corn tortillas, onion, jalapeno pepper, garlic, tomato paste, tomatoes, ground cumin, chicken broth, chicken breast, avocado, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20574 (may not work)