From the Blog

Gnocchi, Asparagus & Morels

Asparagus, Arugula & Mushrooms

Asparagus & Jamon Frittata

Blog

Chicken & Corn Tortilla Soup

Recipe provided by Chef Crusco Catering in Austin, TX

Ingredients

Directions

  1. In a large heavy bottom, pot heat vegetable oil on med-high. Add onions & cook for 2 minutes. Once onions have softened, add garlic & jalapenos. Cook for another 2-3 minutes & season all the vegetables with salt/pepper and the chili powder. Cook for 1-2 minutes.
  2. Pour the chicken stock, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken pieces.
  3. Cook the chicken for 20 to 25 minutes. Add the lime juice/zest. Taste and reseason with salt/pepper if needed.
  4. To serve, ladle the soup into a bowl. Add fresh cilantro, a lime wedge, avocado slices, cheese, Mexican Crema. Serve with toasted Corn Tortillas. Enjoy!