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| UMMMM UMMMM UMMMMM GOOD! |
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| Chop: |
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| 1 |
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med onions |
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| 1 |
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lg tomatoes |
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| 1 |
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avocado cut into small chunks |
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| 1 |
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lime |
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| 4 cups |
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of chicken soup or broth |
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| 1 |
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flour tortilla |
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| Place first 4 ingredients in a bowl and mix with the juice of 1 lime. Refrigerate.
Prepare 4 cups of chicken soup, using a chicken bouillon.
When soup is hot, heat a layer of oil in a flat frying pan. Cut flour tortilla in half, and then crossways into half inch strips. Fry strips until they turn dark brown and crispy.
Ladle the hot chicken soup into bowls, and add 1/4th of the cold vegetables to each bowl, topping with tortilla strips, and serve.
Serves 4 |
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| Servings: 1 |
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| Recipe Source |
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Author: Alan Gibson Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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