Updated: Jul 1, 2019
*I am always tweaking my recipes, and adding the Poblano and Vegetable Stock made such a difference I had to share. So, if you've made this recipe before, I encourage you to give it another try. This version allows for a great summer soup, as well...
After a long, chilly day on the ranch, this warms you through and through. It's spicy and hearty, chunky and crispy, creamy and rich, a little bit of Texas meets Mexico...just call me Chef de Vaquero Newton!
6 T Cooking Oil
4 6-inch corn tortillas, halved and cut crosswise into ¼ inch strips
8 6-inch corn tortillas, chopped
1 Sweet White Onion, chopped
4 Lg Garlic Cloves, smashed
1 Poblano Pepper, diced
1 T Paprika
1 t Ground Cumin
3 t Chili Mix* *For Chili Mix, use your favorite blend. Check out Pendry’s in Ft Worth, TX. Their Sierra Madre mix works perfectly for this hearty, flavorful soup!
2 Quarts Chicken Broth
2 C Vegetable Broth
3 C Canned Crushed Tomatoes (28 oz can)
1 Can Rotel Original Tomatoes
2 Bay Leaves
2½ t Salt
½ C Cilantro Leaves, plus 3 T Chopped Cilantro
1¾ lbs Boneless, Skinless Chicken Breasts, cut into ¾-inch pieces
1 Lg Avocado, cubed