El Scott y Diane Tortilla Soup Recipe

A south of the border soup with chicken black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other accouterments.

Ingredients:
1. Cooked chicken {(2oz per serving) ( 1-2 cups)}
2. Chicken stock / broth (6 cups )
3. Cilantro, well washed (leaves only) (1/4 bunch)
4. Rotel Original diced tomatoes {1 (10 oz) can}
5. Black beans (drained & rinsed, 1 can)}
6. Garlic cloves (2-3)
7. Small onion {chopped(½)}
8. Cornstarch dissolved in a small amount of water ( 2 tbsp)
9. Tortillas cut into thin strips (About 10 corn)
10. Vegetable oil
11. Monterey Jack cheese (1oz per serving)
12. Avocados, peeled, pitted, and sliced ( 1-2)
13. Whole kernel corn (drained,1 can)
14. Ground cumin (1 tsp)
15. Salt (1 tsp)
16. chilies (2 tsp)

Method Of Preparation:-
1. Take cilantro, onions, chilies, garlic and tomatoes in a blender or food processor and make paste of it. Add this puree in a pan and stock, heat it. Mix salt and cumin in this mixture.

2. Add chicken, black beans, cornstarch and corn. Boil it. Now reduce the heat and simmer the gas for about 1 hour.

3. Now heat the oil and fry the tortillas, until crisp, now drain well and add chicken to stock and garnish with cheese, cream, avocado and salsa.

Number of servings: 4