Recipe
Spanish Fiesta Soup Recipe
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- 6 (6 inch) corn tortillas .
- shredded cooked chicken .
- 2 (32 oz) containers chicken broth .
- 2 tbsps Old Bay Spice uping .
- 1 1/2 tsps ground cumin .
- 1 tbsp vegetable oil .
- sliced avocados .
- 2 tbsps sliced fresh cilantro .
- 1 Spanish onion, sliced .
- 1 tsp chili powder .
- 2 bay leaves .
- 1/4 tsp salt .
- Toppings .
- 4 plum tomatoes, peeled & sliced .
- 3 garlic cloves, minced .
- shredded sharp cheddar cheese
Directions
- Step #1 Cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
- Step #2 Bake in a 350 degree oven for 10 mins or until crisp; transfer to a wire rack to cool.
- Step #3 Saute the garlic & onion in hot oil In a large-ish pot over medium-high heat until tender.
- Step #4 Add 2/3 of the tortilla strips, tomato, & the next 6 ingredients; bring to a boil.
- Step #5 Lower the heat & let simmer, stirring every once in awhile, for 30 mins.
- Step #6 Remove & throw away the bay leaves; cool soup slightly.
- Step #7 Process the soup in batches in either a mixer or a food processor/blender until smooth.
- Step #8 Return soup to the saucepan & cook over med-heat/flame, stirring frequently, until well heated.
- Step #9 Stir in salt & pepper (add to taste).
- Step #10 Serve soup in individual bowls with desired toppings & the remaining tortilla strips.
- Enjoy the Spanish Fiesta Soup recipe
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