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 firstname.lastname@example.org
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.
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