San Antonio Tortilla Soup
Posted on November 26, 2014
Michael wishes to warm your Holidays with a favorite recipe.
Prep Time: 30 minutes
Cook Time: 2-3 hours
6 cups of water
sea salt (as needed)
4 chicken breast (with bone & skin)
3 medium white onions (quartered)
6 tomatoes (quartered)
1 bulb garlic
2 – 19 oz cans Old El Paso mild Enchilada Sauce
2 cups shredded sharp cheddar cheese
2 cups shredded Monterrey Jack Cheese
1 cup canola oil
1 beer (or as needed)
In 6 cups of salted water, add chicken skin and bones – discard after broth develops.
Add cubed Chicken breast to broth.
Quarter onions and tomatoes.
Add onions, tomatoes, and garlic cloves to blender.
Add 1/2 cup of water and blend until smooth.
Add blend, enchilada sauce, and handful of chopped cilantro to broth.
Bring soup to boil, then reduce to simmer and cook for 2-3 hours.
Cut tortillas in thin strips and fry in canola oil until crisp.
Add 1/2 cup shredded cheddar and jack cheese
Add 2 cups of tortilla crisps
Serve garnished with cheese, tortilla crisps, and slice of avocado.