Tortilla Soup

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  • Serves: 6
  • Complexity: medium
Tortilla Soup

Ingredients

  • 1 1/2 teaspoons butter
  • 1 1/2 teaspoons olive oil
  • 1 large onion, diced
  • 1 small can V-8 juice (6-8 ounce)
  • 1/4 cup chicken stock
  • 2 cups hot water
  • 3/4 teaspoon cumin
  • 3/4 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1 teaspoon white Kampot pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 16-oz can diced tomatoes
  • 1 cup cilantro, chopped
  • 6 corn tortillas
  • 2 chicken breasts

Directions

  1. Sprinkle chicken breasts with cracked black Kampot pepper and grill or pan fry in olive oil. Cut into bite size pieces.

  2. Heat butter and olive oil until butter melts. Add onion and garlic and cook until translucent. Add tomatoes, vegetable juice, tomato paste and continue to cook. Bring to boil and add chicken stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper, chicken breast and 1/4 cup cilantro. Cook for 30 minutes or so.

  3. Cut tortillas into 1/2-inch strips and fry in hot oil. Remove from oil and place on paper towels.

  4. Place soup in bowls and top with crispy tortilla strips, grated cheese, diced avocado and remaining cilantro.

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