Here’ a Great Soup Recipe for Cool Fall Days
1 Large onion peeled and coarsely chopped
2 Small potatoes peeled and cubed into 1/4-inch pieces
2 Cups cooked and shredded chicken
1 Whole bunch (1-2 cups) fresh cilantro, coarsely chopped
1 10 oz. can mild diced tomatoes & green chilies
2 32 oz. containers of chicken broth
1 Medium size bag of tortilla chips
2 Cups shredded Monterrey Jack cheese
2 Ripe avocados cubed
1 T. Olive oil
1 Small container of sour cream
1 t. Cumin
6 Limes cut in half
Salt & pepper to taste
In soup pot sauté onion and potatoes in olive oil until onions are opaque. Add cilantro and cook a few minutes until cilantro is tender. Add the chicken broth, tomatoes, chicken, cumin, and salt and pepper. Simmer until potatoes are tender and soup is hot.
In the bottom of soup bowls, crush up a couple of tortilla chips. Add soup. Top with Monterrey Jack cheese. Squeeze in lime and add avocado and a dollop of sour cream.
Serve with ice cold beer for a trip south of the border! No passport required!