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Recipe: Tortilla Soup

3 tbsp butter
1 onion, chopped
28 oz canned tomatoes
1 tsp garlic, minced
32 oz chicken broth
2 Tsp cilantro, chopped
12 fried tortilla chips
4 chili peppers (optional)
4 Tbsp sour cream
1/2 cup Monterey Jack cheese, shredded
1 cup avocado, sliced


Heat butter in 3-quart saucepan. Saute onion, tomatoes, onion and
garlic. Add chicken broth and cilantro, simmer for 15 minutes. Divide
chili peppers, tortillas and avocado between bowls. Fill with soup let
stand for a minute, top with sour cream and serve.