Tortilla Soup
1 rotisserie chicken, chopped
3 tablespoons olive oil
1 large onion
2 – 3 garlic cloves chopped
1/8 cup chopped jalapeno peppers
2 oz. cilantro paste (used Gourmet Garden found in produce section)
3 teaspoons cumin
Dash of cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
8 – 9 cups chicken broth
16-oz jar of salsa (I used Chachies, medium spice)
1 small can of corn, drained
1 can black beans, drained
Cook onion in oil on medium heat approximately 5 minutes until soft. Add garlic, jalapeno peppers, cilantro, cumin, peppers and salt. Cook for 1 minute. Add broth and salsa, increase heat to high until it boils. Reduce heat to med-low and simmer 10 minutes. Garnish with chopped avocado and shredded Monterey pepper jack cheese.
Janet Wachsler served at E-A-T (tortilla soup)-I-N-G C-A-R-D-I-N-A-L dinner)
