Friday, June 24, 2011

Chicken Tortilla Soup


  • 2 large cans Swanson Chicken Broth
  • 3 chicken breasts grilled and well seasoned with salt, pepper and cumin
  • 1 can El Pato Salsa de Fresco
  • 1 can diced green chilis
  • dash chili pepper
  • dash cumin
  • 1 avocado diced
  • 3-4 fresh roma tomatoes diced
  • blue tortilla chips
  • Monterey Jack Cheese grated


  1. Mix together in a large pot broth, El Pato, green chilis, chili pepper, and cumin. Cut up the grilled chicken and pit in the pot, cook on med to high heat for 1 hour 15 minutes. Before serving add the tomatoes and avocado. In each individual bowl put some blue tortilla chips and cheese, then the soup.