Tortilla Soup

Name: Tortilla Soup
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium ripe medium avocado; 1 can Rotel diced tomatoes and green chiles, drained; 946 milliliters chicken broth; 1 teaspoons coarse salt (kosher or sea salt); 6 6-inchs (6-inch) corn or flour tortillas, preferably a little old and dried out; 4 servings Chopped fresh cilantro; 2 cloves garlic, finely chopped; 1 medium jalapeño chile, seeded (leave 3 seeds for spice), veins removed, chopped; 1 lime, cut into wedges; 57 grams 1/2 cup shredded Monterey Jack cheese (or other mild, melting cheese); 1 small onion, chopped (1/2 cup (I used more like a whole cup)); 355 milliliters shredded cooked chicken ( I used more like 2-2 1/2 cups); 59 milliliters vegetable oil

Tortilla Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 528 calories, 23g of protein, and 33g of fat. It will be a hit at your Autumn event. If you have monterey jack cheese, onion, chicken broth, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.