Travel Bites

By Gwen Ashley Walters


Tortilla Soup

The Alisal Guest Ranch and Resort
6 Servings


A good friend of mine taught me how to cook the moistest chicken breasts. Lay the chicken breast in a single layer on a sheet pan with at least 1/2-inch sides. Pour 2 to 3 cups of half-and-half over the chicken and season with salt and pepper. Bake in a preheated 350 degree F. oven for 25 minutes. You won't believe how incredibly moist and tender the chicken is, perfect for this recipe as well as for chicken salad.


2 cups cooked and cubed chicken breast, about 4 breasts
2 cups diced avocado
1 cup grated cheddar cheese
1/2 cup chopped cilantro
4 corn tortillas, cut into thin strips and fried crisp in 1/4 cup oil

Tortilla Soup:
2 tablespoons chopped garlic
1/2 onion, chopped
1 jalapeño pepper, seeds and veins removed
2 cups chopped tomatoes
2 tablespoons peanut oil
2 each, corn tortillas cut into 1-inch squares
1/8 cup tomato paste
3 teaspoons ground cumin
2 quarts homemade chicken stock or low-sodium chicken broth
Salt and pepper


1. Prepare all the garnishes and set aside.

2. In a food processor, mix the garlic, onions, jalapeño and tomatoes by pulsing 10 times or continuously for 10 seconds. It will look a little like mush. Set aside.

3. Heat the peanut oil in a heavy bottom stock pan and when hot, cook corn tortilla 1-inch squares until crisp.

4. Add the garlic mixture to the tortillas and stir in the tomato paste and cumin. Cook 4 to 5 minutes over medium heat, stirring often.

5. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced by 1/3, about 20 to 30 minutes.

6. Strain and adjust seasonings with salt, black pepper and cumin.

7. To serve, ladle 6 to 8 ounces of soup in bowl and top with chicken, avocado, cheese, cilantro and fried tortilla strips.


Travel Bites


Travel Bites Archive

Copyright © 2001, Gwen Ashley Walters. All rights reserved.

Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.

This page created September 2001


The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home