| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Olive oil |
| 1 |
|
Jar salsa; (8 ounce) |
| 3 1/2 |
c |
Chicken stock |
| 1/3 |
lb |
Tortilla chips |
| 1 1/2 |
c |
Cooked chicken; cut into cubes |
|
|
Salt and pepper to taste |
|
|
Freshly chopped cilantro |
|
|
Diced avocado |
|
|
Sour cream |
INSTRUCTIONS
GARNISHES
In a saucepan, cook the onion in the olive oil over low heat until
caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer.
Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes.
Stir in the tortilla chips and simmer for 10 minutes longer, until the
chips soften. Stir in the chicken and cook until heated through. Serve the
soup garnished with cilantro, avocado and a dollop of sour cream.
Recipe by: Sara Moulton/Cooking Live/TVFN
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on May
16, 1998
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