Wednesday, January 29, 2014

Chili Cheese Tortilla Soup

1 small onion, chopped
2 T. oil
2 1/2 c. chopped or diced tomatoes (canned 1 or 2 cans according to taste)
3 c. chicken broth
2 - 3 chicken breasts, chopped into small pieces
1 - 2 cans (4 oz.) green chiles, chopped
1/2 tsp. cumin
1 tsp. salt
1/8 tsp. pepper
3 potatoes or sweet potatoes, peeled & chopped
1 - 2 carrots, chopped fine

Saute onion until soft.  Add tomatoes, chicken broth, salt, pepper, and potatoes & cook until tender (about 40 minutes).  While that is cooking, cook chicken with a little oil until fully cooked then cut into small pieces.
Once cooked, add cheddar or your favorite cheese and tortilla pieces into your hot soup.  Let each person add their own cheese & tortillas according to their taste.

*Lorena made this while we were in Israel and it made a delicious dinner!

1 comment:

  1. from Lorena: I would use three potatoes if they are small. When I made it with a sweet potato, one very large one was probably enough. The carrots were my own addition, not essential to the recipe, only a healthy add-in. I suggest to sauté them with the onion to make sure they get soft enough. The soup is easily adjustable and I've made a hundred different variations. Corn and olives can also be good mix ins. And avocado is another tasty topping with the cheese and chips.