We went to my sister in law, Camilla’s, over Christmas and she made this soup and it was soooooo good. It is a thin chicken broth with added chicken and vegetables. You put cheese and avocado in the bowl and ladle the soup over it. Then top it with homemade tortilla strips and a little more Monterrey jack cheese and cilantro. She called me a couple of days later and said it was even better the next day. So take our advice and make it the day before you are going to serve it for maximum flavor. It is pretty spicy, so I have toned it down a little. If you like more spice, increase the white pepper. She went to a Mexican Restaurant and bought the tortilla strips. But they are really easy to make if you don’t want to buy them. Serve with with Fruit Salsa, Fiesta Salad ,Chicken Enchilada Casserole and Sopapilla Cheesecake for dessert.
1 diced green bell pepper
1/2 medium yellow onion, diced
1 diced medium tomato
8 cups chicken broth
2 Tbsp. chicken consomme (paste, near the bouillon in the soup section. It is NOT powdered or cubed, it is in a small jar and is a Chicken Base. The brand I found at Shop and Save was Better Than Bouillon, organic chicken base.)
1 cup tomato sauce
2 Tbs. minced garlic
1 Tbs. white pepper
1 tsp. chili powder
salt (the chicken consomme can be really salty, so taste the soup before you add any extra salt)
3 chicken breasts, cooked and cut into chunks
Monterrey Jack cheese
Mix all of the ingredients down to the chicken breasts. Simmer at least 30 minutes or longer. Peel and pit the avacado and place a few pieces and some cheese and cilantro in each bowl. Ladel the soup into the bowl and garnish with more cheese and cilantro and tortilla strips (recipe follows).