CHARLOTTE, NC (WBTV) - At this time of year we tend to gravitate toward richer, heartier foods to help keep us warm.
However, Heidi Billotto is cooking up a soup that might take you right back to summer.
She made her light and fresh tasting tortilla soup on WBTV News Saturday Morning.
By Charlotte Culinary Expert, Heidi Billotto email@example.com
1 (16 ounce) can diced organic tomatoes
1 medium onion, cut up
2 cloves garlic
4 Tbsp. cilantro, minced ( or shredded in a chiffonade) Pinch of sugar
6 cups organic chicken broth
1 1/2 lbs chicken breast cut up
1-2 chipotle peppers, minced and little adobo sauce (these peppers come in a can and the adobo is the sauce the surrounds the peppers – both are very
shredded Monterey jack cheese or Mexican cheese blend avocados, cut up Tortilla chips Sour cream ( low at or fat-free is fine here if you would like)
In blender or food processor combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in individual bowls, fill bowls with soup. Top with cheese, avocados, and sour cream as desired. Serve immediately.
Copyright 2012 WBTV. All rights reserved.
On Your Side
Weather & Traffic