Earlier this week I purchased a gigantic bag of cilantro and it has been inspiring my dinners all week. Yesterday I made a soup using left over rotisserie chicken and a big handful of the cilantro. It came out really good with a decidedly Mexican flair to it and it was super easy. We topped it with homemade corn tortilla chips, cheese, avocado, and a little fresh cilantro. Yum.
2 tbsp garlic, minced
1/2 lg red onion
2-3 carrots, chopped small
1 c cilantro, chopped
8oz can tomato sauce
32oz carton chicken broth
1 can corn
splash lime juice to taste
salt and pepper to taste
1/2 the meat off a rotisserie chicken, chopped
shredded cheese
avocado
extra cilantro for serving
Soup
In a large pot sauté garlic, onion, and carrot in olive oil until softened, about 4 minutes. Add cilantro and cook 1 minute more. Add tomato sauce, broth, and lime juice. Cook until boiling then add corn, salt and pepper, and chicken. Cook until heated through.
Tortilla chips
canola oil
6 - 8 corn tortillas
salt
In a large pan heat oil until hot but not smoking. Stack tortillas and cut into strips then cut strips in half. Add half the tortilla strips to the oil and sprinkle with salt. Cook until golden then flip over. Remove from pan and drain on a plate lined with paper towel. Repeat with second half.
To serve soup spoon into bowls and top with chips, cheese, avocado, and a sprinkle of fresh cilantro.
Enjoy!!!
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