Bone Suckin’® Tortilla Soup Recipe
Recipe type: Soup
Prep Time:
Cook Time:
Total Time:
Serves: 6
For fun, strip more tortillas and fry them in peanut oil until golden brown, salt liberally and serve them with the soup recipe!
Ingredients
- Bone Suckin’ Salsa, 1½ cups
- Tomatoes, 2, chopped
- Ancho Chili, 1, soaked and chopped (wear gloves)
- Peanut Oil, 3 Tbsp.
- Onion, 1 large, chopped
- Garlic, 2 Tbsp., minced
- Chicken Broth, 32 oz.
- Tortillas, 6, cut in ¼ inch strips
- Cilantro, ¼ cup, fresh, chopped
- Avocado, 2, peeled, seeded, chopped and tossed with lime juice
- Monterey Jack Cheese, 6 oz., shredded
- Chicken, 2 cups, cooked and diced (optional)
Instructions
- In a sauce pan with peanut oil, add chopped tomatoes, Bone Suckin’ Salsa, chopped chili, chopped onion, cilantro and garlic. Sauté until onions are translucent and tomatoes have cooked down and puree mixture in a food processor or a blender. (This is best done in batches, taking care that the mixture is hot. Do not fill blender or processor more than half way.)
- Pour pureed mixture into a larger sauce pan and cook on medium for 5 minutes, stirring frequently. Add chicken broth and tortillas. Simmer for at least 15 minutes. Serve in a bowl topped with cheese and chopped avocado. Recipe serves 6.
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