CHICKEN TORTILLA SOUP
Ted's Montana Grill Restaurant Recipe
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
8 cups chicken broth
1/2 cup tomato juice
1 teaspoon cumin
1 teaspoon chili powder
1 fresh jalapeno, seeded and chopped
1 teaspoon salt
3/4 teaspoon Worcestershire sauce
4 corn tortillas cut into strips
vegetable oil for frying
2 cups shredded cooked chicken
1 large tomato, peeled and diced (optional)
1 large avocado, peeled, pitted and sliced (optional)
1 cup shredded Monterey Jack cheese
Boil or grill chicken until fully cooked and shred into fine strips. In a large sauce pan, saute onion and garlic in olive oil. Add chicken broth, tomato juice, cumin, chili powder, jalapeno pepper, salt, and Worcestershire sauce. Crumble 1 tortilla into fine grits and stir into soup. Heat to a boiling, reduce temperature to a simmer covered for one hour.
Heat oil in frying pan for frying tortilla strips. Cut 3 tortillas into 1/2 inch strips and cook in oil until crispy but not browned. Remove from oil and drain on a paper towel. Add cooked chicken and fresh tomato (optional) to soup and cook for a few minutes until tomatoes are tender. Serve soup in bowls and top with avocado, cheese, and the fried tortilla strips. Makes 8-10 servings.