A Recipe

I always made this as a pre-op and this week I made it as a post-op.  My family LOVES it and it's healthy.  As a post-op who is on purees, this pureed up wonderfully and I enjoyed every drippy spoonful.   Chicken Tortilla Soup 4 chicken breasts, fully cooked and chopped to bite size pieces 5 cloves garlic, diced 1/2 cup fresh cilantro, chopped 6-8 cups chicken broth 1 22oz can diced tomatoes (or two smaller ones)  6 CORN tortillas, chopped to bite size pieces 1 onion, chopped 2-4 tbsps oil 1 tsp cumin pepper to taste shredded cheddar and sour cream In a large dutch oven heat oil.  Add garlic, onion, cilantro and tortillas.  Saute for 2-3 minutes, then add tomatos and cumin.  Saute for five minutes, then add chicken broth and chicken.  Cook over low heat for 30 minutes.   Serve with sprinkled cheddar and sour cream.   For the puree, I just put a couple ladles full in the blender and added a heavy tablespoon of sour cream.  It was fantastic.    Veggie people could make it without chicken or with Morning Star Farms "chicken".  It also re-heats very well. 

yummi!

Oh Chris! This sounds FABULOUS! I saved the page and will be making this VERY soon! Thanks for sharing it!

Oh this sounds delicious!!  Thank you for sharing.  I have it saved .