Cracker Barrel’s Tortilla Soup
Tex-Mex soup loaded with cilantro, tomatoes, and cumin
served with chicken, tortilla strips, cheese, and avocado.
Into the blender place:
1 bunch cilantro – stems trimmed, washed
4 cloves garlic - peeled
1 sm. onion - chopped
2 serrano peppers – tops removed
10 oz. can Ro*Tel® tomatoes and chilies
puree well -
transfer to pot and add:
3 quarts (12 cups) chicken stock
8 oz. can tomato sauce
2 - 3 t. ground cumin
1 - 2 t. salt -
bring to boil over medium-high heat. Lower heat to low and simmer for 1 hour.
Stir in:
2 T. cornstarch mixed with 1/4 cup water - stirring constantly.
Cut into thin strips -
20 small tortillas and deep fry until crisp; drain.
To serve - place a handful of tortilla chips in bowl and ladle soup over.
Garnish with shredded Monterey Jack cheese and avocado slices.