Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 (6-inch) corn tortillas, preferably a little old and dried out -; 1/4 cup corn oil, peanut oil, or extra virgin olive oil -; 1/2 cup chopped onion -; 2 cloves garlic, minced -; 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.) -; 4 cups chicken broth or homemade chicken stock -; 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted) -; 1/2 teaspoon coarse salt (kosher or sea salt) -; 1 1/2 cups shredded cooked chicken -; 1 ripe avocado -; 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar) -; Chopped fresh cilantro -; 1 lime, cut into wedges -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tortilla Soup

1. 6 (6-inch) corn tortillas, preferably a little old and dried out -

2. 1/4 cup corn oil, peanut oil, or extra virgin olive oil -

3. 1/2 cup chopped onion -

4. 2 cloves garlic, minced -

5. 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.) -

6. 4 cups chicken broth or homemade chicken stock -

7. 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted) -

8. 1/2 teaspoon coarse salt (kosher or sea salt) -

9. 1 1/2 cups shredded cooked chicken -

10. 1 ripe avocado -

11. 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar) -

12. Chopped fresh cilantro -

13. 1 lime, cut into wedges -

How to cook deliciously - Chicken Tortilla Soup

1. Stage

Fry the tortilla strips: If you are starting with somewhat old, dried-out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

2. Stage

Sauté the vegetables: Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Add the chopped chile and cook for 2 to 3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.

3. Stage

Simmer the soup: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

4. Stage

Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces . Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.