Tortilla Soup



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)


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