Avocado-Tortilla Soup


Avocado-Tortilla Soup 4 (6-inch) corn tortillas Extra virgin olive oil (or vegetable oil) 2 poblano chili peppers 1 medium onion, chopped 4 garlic cloves, minced 2 tablespoons butter or margarine 4 (13 3/4-ounce) cans chicken broth 2 (28-ounce) cans crushed tomatoes 2 (8-ounce) cans tomato sauce 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon oregano leaves 3 large avocados, pitted, peeled and chopped 1/4 cup chopped fresh cilantro leaves Monterey Jack shredded cheese for accompaniment Chopped green onions for accompaniment


Brush Tortilla On Both Sides With Oil And Cut Into Thin Strips. Bake Tortilla Strips On A Baking Sheet At 350*F (175*C) For 10 Minutes Or Until Crisp, Stirring Once Or Twice. Set Aside. Bake Peppers On An Aluminum Foil-lined Bakin

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