Saturday, November 21, 2009

Tortilla Soup (for Jenny)

2 large cans Chicken Broth
2 can El Pato Salsa de Chile Fresca
2 can diced green chilis
dash chili pepper
dash cumin
4 chicken breasts grilled and well seasoned with salt and pepper and cumin
1 avocado diced
3-4 fresh roma tomatoes
Blue tortilla chips
Shreadded Monterey Jack Cheese

Mix together in a large pot broth, El Pato, green chilies, chili pepper and cumin. Cut up the grilled chicken and put in the pot, cook on medium to high heat for 1 hour and about 15 minutes, before serving add the tomatoes and avocado. When you serve this in each bowl you should add some blue chips and cheese.