Casarita's Chicken Tortilla Soup

I went through my recipe stash today looking for one I'd clipped from the San Antonio paper, Casarita's in San Antonio and it's quick to fix, start to finish in about 20 minutes... less if you have leftover rotisserie chicken.

Casarita's Chicken Tortilla Soup
2 tablespoons vegetable oil
1/2 large onion, chopped
1 (10-ounce) fresh chicken breast, cut into chunks
1/2 tablespoon ground cumin
2/3 teaspoon black pepper
1/2 teaspoon white pepper
3 1/2 tablespoons tomato sauce
1 gallon water

2 ounces chicken base concentrate (not the powder)
2 small yellow squash, sliced
1 zucchini, sliced
1 carrot, thinly sliced
1 small fresh tomato
1 small bunch cilantro, leaves only, chopped
Garnishes Per Serving:
2 ounces sour cream
fried corn tortilla strips
1 slice avocado
grated cheddar cheese

In a large pot heat the oil, add the onion and chicken and saute for several minutes until the onions are transparent and the chicken is lightly browned. Add the cumin and the black and white pepper, mix then stir in the tomato sauce. Add the water and the chicken base concentrate and stir to dissolve the base. Bring to a boil, then reduce heat and simmer gently for approximately 20 minutes. Add the sliced squash, zucchini, carrots and tomatoes and simmer briefly, just until the veges are tender.

To serve, pour into heated bowls, top with chopped cilantro, tortilla strips, avocado and cheddar cheese.
Makes 12-15 servings

Starving, Can't Wait/Casarita's Tortilla Soup

1 teaspoon vegetable oil
2 tablespoons onion, chopped
1 cup rotisserie chicken breast, shredded
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon white pepper
2 teaspoons tomato sauce, I like El Pato Mexican tomato sauce- a little spicy
1 26 ounce carton Swanson Chicken Stock
1/4 cup yellow squash, sliced
1/4 cup zucchini, sliced
1/4 cup carrot, thinly sliced
1/4 small fresh tomato
2 sprigs cilantro, leaves only, chopped
Garnishes Per Serving:
2 ounces sour cream, this seems generous to me- I'd use less
fried corn tortilla strips
1 slice avocado
grated cheddar cheese, I'd use Monterey jack

In a medium pot heat the oil, add the onion and saute for several minutes until the onions are transparent, add the shredded cooked chicken. Add the cumin and the black and white pepper, mix then stir in the tomato sauce. Add the broth, the sliced squash, zucchini, carrots and tomatoes and simmer gently until veges are tender, approximately 10 minutes.

To serve, pour into heated bowls, top with chopped cilantro, tortilla strips, avocado and cheddar cheese. Makes 2 large or 4 small servings

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