Tortilla Soup

Joe B. made this for us in Florida when they visited in January of 2011.  The recipe originally came from a Marriott in San Antonio.

  • 1 qt. stock (chicken or vegetable)
  • 1 med. onion (white), chopped
  • 2 - 15 oz. cans diced tomatoes (with onion, opt.), drained
  • 1 - 16 oz. jar (Pace or other) Picante Sauce
  • 3 chicken breast halves (skinless) (or deboned rotisserie chicken)
  • 2-3 Tbs. cilantro sauce or 1 c. chopped cilantro
  • S&P to taste

If using raw chicken breasts, cook for 10-15 mines until done. Remove and set aside to cool. Dice.

Add onion to stock, bring to a boil, add drained tomatoes and cilantro (and/or cilantro sauce). Stir and bring back to boil. Add picante sauce and when boiling again, turn down heat and add diced chicken. Stir and simmer for a few minutes more, so chicken heats through well.

Serve with a dollop of sour cream, sprinkle of chopped cilantro, avocado if desired, and tortilla chips. (can be crushed into soup like crackers or just added in pieces.)  "No rules -- just right"