August 20, 2015
Mexican Tortilla Soup
Whip up a batch of weeknight Mexican Tortilla Soup with just a few ingredients picked up on the way home. You’ll be able to enjoy a one-pot meal with a spicy kick in just 40 minutes.
Yield: Serves 6
- In a large saucepan, melt butter, then add shallots and sauté for several minutes, until tender. Add tomato and jalapeño and cook for another 2 minutes. Pour in stock, then add lime juice and sugar. Cover and simmer for 20 minutes. Add chicken and heat through. Season with salt and pepper to taste.
- To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.