A simple and delicious soup great for the winter or the summer. Try using different varieties of Reser's Baja Cafe salsa to suit your taste.
Ingredients:
4 boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans chicken broth
1 (16 ounce) container Reser's Baja Cafe Salsa
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 small avocado, diced
1 cup Monterrey Jack cheese, shredded
4 (10 inch) Reser's Baja Cafe Flour Tortillas
1 tablespoon olive oil
Preparation:
Saute onion and garlic for 3-5 minutes in a large soup pot. Add salsa, chicken broth, and shredded chicken and bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add lime juice, cilantro, cayenne, and cumin and simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterrey Jack cheese, avocado and the tortilla strips.
Yield: 6-8 servings.
