I was at my Mom's house and I saw some avacado's stashed away. I pulled them out and said what are these for? Thinking I might see some mexican food in my near future my mouth began to water. Those are for my Tortilla Soup she says. Gag, hiss, boo I say to myself as I roll my eyes. She is like it's good! I said well make it for lunch then and I will see for myself. As I stood watching, judging over her shoulder and she mixed her "soup" I must admit I did not think it would be good. Then she started adding all of these tasty little bits of goodness to the bowl. So in August in the 100 degree weather I sat and sweat as I ate three giant bowls of this amazing soup. Here is her version of the recipe below. I did not modify her comments in any way. Don't you love her?
2 cans chicken broth
1 diced cooked chicken breast (if you have)
1 can rotel (mild if you don't like it spicy)
place in saucepan and bring to simmer-cover
cut 6 - 8 flour tortillas into strips, coat with oil and brown slightly in oven on cookie sheet you have to watch them so they don''t burn
place soup in individual serving bowls
top with diced avacado
tortilla strips
grated cheese
diced green onion (if you have it)
If you use bullion cubes instead of canned broth it will be very salty and not quite as tasty- but last time I used 7 cups of water and 6 bullion cubes (no cans of broth)
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