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Tortilla Soup Recipe
by Walter Sandsquish

Tortilla Soup

A crunchy Tex-Mex soup, made in a microwave.

Avg. 5/5 1 vote

Prep time: 2 minutes	American
Cook time: 15 minutes	Servings: 4

Ingredients

3 cups chicken broth
⅓ lb. chicken breasts, deboned
2 cups tortilla chips, crushed
1 avocado, peeled, pitted, and diced

1 cup salsa
1 cup enchilada sauce
1 cup jack cheese, shredded
2 tbs. cornmeal

Directions

Heat the chicken with 650 watts for three minutes, covered. Shred the chicken and reserve.
Mix the broth, salsa, enchilada sauce, and cornmeal. Cook, covered, for twelve minutes with 950 watts, stirring once. Add the chicken and let stand.
Garnish the soup with the chips, cheese, and avocado.