Tortilla Soup

3 Tbs Extra Virgin Olive Oil

1 yellow onion, chopped

1 clove garlic, minced

2 lg ripe tomatoes, peeled and coarsely chopped

6 c chicken stock or broth

1 Tbs chopped Cilantro

2 whole chicken breasts, skinned, boned, cooked and cut into bite-sized peices

1/2 tsp salt

1/2 tsp freshly ground pepper

1 jalapeno, seeded and diced

2 c coarsely crumbled corn tortilla chips

6 tbs grated Monterey Jack cheese

1 c sliced black olives



Saute' the garlic and onions in the olive oil until the onion is soft. Spoon the onion and garlic into blender with the tomatoes, 1 cup chicken stock and cilantro blend until smooth. Pour the mixture into sauce pan, stir in rest of stock, cooked chicken, salt, black pepper, and jalapeno. Cook over med heat until heated through.



Place the coarsely crumbled corn tortilla chips into bottom of individual soup bowls, pour the soup over the chips, sprinkle the cheese, olives, more chips, if desired on top and serve at once.

Serves 6-8



~Shirley Dunne

Aunt Gwen Dunne