El Scott y Diane Tortilla Soup

A south of the border soup with chicken black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other accoutrements.

Ingredients:

• 1/4 bunch cilantro, well washed (leaves only)
• 2-3 garlic cloves
• 1/2 small onion, chopped
• 6 cups chicken stock / broth
• 1 (10 oz) can of Rotel Original diced tomatoes/chilies
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp cornstarch dissolved in a small amount of water
• About 10 corn tortillas cut into thin strips
• Vegetable oil
• 1-2 cups cooked chicken (2oz per serving)
• Monterey Jack cheese (1oz per serving)
• 1-2 avocados, peeled, pitted, and sliced
• 1 can whole kernel corn (drained)
• 1 can black beans (drained & rinsed)

Directions:

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture, cumin and salt. Add chicken, corn, and black beans. Bring to a boil, reduce heat and simmer for about 1 hour. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever you prefer.

Number of Servings: 4

Notes from the Cook: Leave the corn starch out for a thinner soup.