Friday, March 12, 2010

Tortilla Soup with Chicken and Avocado

This was "life changing" soup, and will always remain in my most favorite of favorites. A lot of people underestimate chicken thighs, but they have so much flavor, and they really add a lot to this recipe. For me just the right amount of spice. It burns without being painful, but you can adjust the chili powder to your liking. Josh loved this, even with the avocado, which he normally doesn't like. Better the second day. Seemed complicated the first time, but the second time we made this, I could almost do it without looking at the book.
NOTES: I found that adding the corn and beans and tomatoes to the bowls first made the soup cold too fast. I put it in the pot so they could be hot as well. Keep cilantro and lime and avocado out as a garnish as the recipe suggests.

1 comment:

Vickie Kreider said...

Mmmmm, I love chicken tortilla soup, had it at a restaurant once and it was terrific, so guess I'll give it a try! Got to get that cookbook!