Heat the vegetable oil in a 6-quart soup pot, add the diced chicken meat and brown lightly. Add the diced vegetables, and cook over low heat for 5 minutes. Add tomato paste and seasoning mix well. Dust the mixture with flour, and then add the heated chicken stock. Bring to a boil and simmer for 25 minutes, stirring from time to time.
Garnish-
6 corn tortillas, cut into thin strips & fried to a crisp
1 cup grated cheddar cheese
3 ripe avocados, cubed
Just before serving add the diced tomatoes and chopped cilantro.
Dice the avocados and place equally into the soup cups or crocks, ladle the soup over it. Top with crisp tortilla chips, grated cheese and serve. Serves 10.
Originally Submitted
9/30/2009
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