I enjoy cooking and I love entertaining and I'm usually trying a new recipe at least once a week. I've decided to share some of my favorite recipes with you on a more regular basis. I am going to try a new regular feature here every Friday called Food For Friday. I'm going to share one of my favorite recipes, new or old, with you each week.
Since many of you are still in the middle of cold, winter weather, I want to share one of my favorite soup recipes with you! My sister-in-law Carita first introduced me to it, but now it is on regular rotation in our house, especially on the rare chilly nights we have in Texas. We love it's fresh flavor!
1 can (14.5 oz) Tomatoes, undrained
1 medium onion, sliced
1 clove garlic, pressed
2 T. cilantro
1/4 t. sugar
6-8 c. chicken broth
2 medium avocados, cubed (optional)
shredded cooked chicken breasts (quantity desired; I usually use 5-6)
salt & pepper
shredded monterey jack & cheddar cheese or fiesta blend
In blender, combine undrained tomatoes, onion, garlic, cilantro, and sugar. Blend until chunky. (Not pre-chopping the cilantro, onions & garlic is a big time saver! The blender will chop it for you!) In a large saucepan, add vegetable mixture, shredded chicken & chicken broth. Simmer 20 minutes. Season with salt & pepper to taste. To serve, top soup with shredded cheese & broken tortilla chips, along with avocado cubes if desired.
**This soup is also great to simmer in a crockpot on low for 6 hours.**