| 6 | corn tortillas (6 inch) |
| 1/4 | cup vegetable oil |
| 1 | small onion, chopped (1/3 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | medium Anaheim, poblano or jalapeño chile, seeded, chopped |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups) |
| 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained |
| 1/2 | teaspoon coarse (kosher or sea) salt |
| 1 1/2 | cups shredded cooked chicken |
| 1 | ripe medium avocado |
| 1/2 | cup shredded Monterey Jack cheese (2 oz) |
| Chopped fresh cilantro, if desired |
| 1 | lime, cut into wedges |
Serve with...
Mexican Cheesecake
Total Time:
9 hours 20 min
| 1. | Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. |
| 2. | Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot. |
| 3. | To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges. |
| No change. |
|
| You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Monterey Jack or Chihuahua (Mexican melting cheese). |
Nutrition Information:
490 ( 260); 29g ( 7g, 0g); 60mg; 1130mg; 31g ( 7g, 6g); 26g 25%; 70%; 25%; 20% 1 1/2 ; 1/2 ; 0 ; 3 ; 4 2
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