Update my dinner status, I'm making this tonight.
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23 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 2 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
heat olive oil and add half the tortilla chips and all the spices except the cilantro. Saute for two minutes and then add the garlic. Saute one minute and add the onion. Saute 3 minutes and add the salt and 2 tablespoons cilantro. Saute 2 minutes and add the stock and tomatoes. Simmer for at least a hour
Just before serving add the chicken and simmer for 15- 30 minutes. Add the avocado and cilantro and serve. Garnish with the cheese and remaining tortilla chips. You can also add the avocado from the side for picky eaters.
This soup can be spicy for the feint of heart. It definitely has a side kick. You can cut down on the amount of spices to cool down the heat but it wont taste as good.
Per Serving (excluding unknown items): 4415 Calories; 268g Fat (53.8% calories from fat); 122g Protein; 396g Carbohydrate; 53g Dietary Fiber; 226mg Cholesterol; 29063mg Sodium. Exchanges: 20 1/2 Grain(Starch); 9 1/2 Lean Meat; 12 1/2 Vegetable; 1 Fruit; 46 1/2 Fat.
