From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.


  • 4 corn tortillas

  • Salt to taste

  • 6 cups chicken broth

  • 2 cups tomato juice

  • 1 (14-ounce) can diced tomatoes

  • 1 (8-ounce) can tomato sauce

  • 1 carrot, julienned

  • 5 jalapeno chiles, chopped, or 1 (4-ounce) can chopped green chiles

  • 1/2 cup chopped red onion

  • 1/2 cup fresh cilantro, chopped

  • 1/4 cup fresh basil, chopped

  • 3 garlic cloves, minced

  • 1 Tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 4 boneless skinless chicken breasts, grilled and thinly sliced

  • 12 ounces Monterey Jack cheese, shredded

  • 1/2 avocado, sliced

  • 1/2 fresh tomato, chopped

  • 2 Tablespoons lime juice


Cut the tortillas into 1/2x3-inch strips and sprinkle with salt.  Arrange the tortilla strips in a single layer on a baking sheet.  Bake at 375 degrees until light brown and crisp.  Let stand until cool.

Combine the broth, tomato juice, undrained canned tomatoes, tomato sauce and carrot in a large sauce pan and mix well.
  Simmer for 10 minutes, stirring occasionally.  Stir in the jalapeno chiles, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder.  Simmer for 5 minutes longer, stirring occasionally.

Ladle the soup into heated soup bowls.  Add equal portions of the chicken, tortilla strips and cheese to each bowl.  Top each serving with the sliced avocado and chopped fresh tomato.  Drizzle with the lime juice.

8 - 10

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