El Torito's Tortilla Soup

I always order this soup when I visit El Torito Restaurant. It’s delicious, flavorful, healthy, and freezes well. I always double or quadruple the recipe and freeze the leftovers. Today, I’m using leftover chicken from last night’s Roast Chicken with Pan Gravy. You can always use a store purchased rotisserie chicken too! I’m also a huge fan of cilantro – so I always add more fresh cilantro to the soup after it’s done simmering.

El Torito’s Tortilla Soup

7 cups chicken broth

1 medium yellow onion -- diced

2 carrots -- peeled and diced

2 stalks celery -- diced

1 bell pepper -- seeded and diced

1 potato -- peeled and diced

1/4 cup tomato paste

1 bay leaf

2 cloves garlic -- peeled and chopped

1 teaspoon dried mexican oregano

Salt and Pepper to taste

2 medium boneless skinless chicken breast halves -- poached and shredded

1 zucchini -- diced

2 medium tomatoes -- diced

1 1/2 cups jack cheese -- shredded

10 slices avocado -- garnish

cilantro sprigs -- garnish

Combine broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, salt and pepper and bring to a boil. Lower heat and simmer for 25 minutes. Add zucchini, tomatoes and chicken and bring to a boil and then simmer and additional 10 minutes.

Remove from heat; remove and discard bay leaf. Serve with cheese and avocado.