Monday, November 23, 2009

Tortilla Soup with Rice

If you are a cilantro fan then this will become your new favorite soup. I would almost call it Cilantro Tortilla Soup. A spin on my friend Amy's wonderful chicken tortilla soup recipe. And even though it's meatless it will not leave you missing the chicken!

1/2 bunch chopped cilantro
1/2 chopped onion
2 TBSP Olive Oil
1/2 cup Basmati Rice
4 3/4 cups Chicken stock
Rotel Original Mexican Tomatoes
Mexican Corn
Tortilla Chips
Shredded Cheese

Begin with a soup pan with olive oil. Add your rinsed rice to the pot and dash with salt. Allow rice to toast for a minute. Add 3/4 cups Chicken stock, onion and cilantro. Bring to boil and then simmer for 10 minutes. Add in remaining broth, tomatoes, and corn. Simmer for another couple of minutes. Serve soup over crushed tortilla chips of your choice. Topped with shredded cheese and a squirt of lime. The lime makes an amazing flavor combination. It's worth it!!!!

There are some different variations to experiment with. Add sliced avacado for a creamy texture. Black beans for added protein. To create a chicken tortilla soup simply cook the chicken in the cilantro and all the broth. Add the rice or leave it out. Lots of different options with this one depending on you own preferences.

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