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Associa Family Cookbook Volume III
1. Poach chicken in 1 can of chicken stock until fully cooked. Shred chicken and set aside.
2. In a separate pot, add the carrots, celery, onions, squash, zucchini, corn, potatoes, and remaining
chicken stock. Season with onion powder, paprika, garlic powder, and salt.
3. Cook until the carrots and potatoes are tender. Then, stir in shredded chicken.
4. Divide soup among bowls and top with avocados, tortilla strips, shredded cheese, and cilantro as
desired.
4-6 chicken breasts or thighs
4-5 cans chicken stock, divided
1 bag small carrots
1 bag celery, chopped
1-2 small onions, chopped
2 large yellow squash, sliced
2 zucchini, sliced
4 corn cobs, cut into pieces
1 bag new potatoes (optional)
onion powder (to taste)
paprika (to taste)
garlic powder (to taste)
salt (to taste)
avocado slices (for garnish)
baked tortilla strips (for garnish)
Monterrey jack cheese,
shredded (for garnish)
cilantro (for garnish)
ingredients
directions
Tortilla Soup
S E R V E S 6 - 8
J A N E T H . • A S S O C I A P R I N C I P A L M A N A G E M E N T G R O U P O F H O U S T O N
SOUPS & SALADS
