Tortilla Soup
Recipes Chicken Main Dish Mexican Quick and Easy Soups and stews
Description
Tortilla soup is the ultimate Mexican inspired soup. It's made with shredded chicken, chiles, diced tomatoes, onion, avocado, and cheese garnished with cilantro and tortilla strips.
Ingredients
6 (6-inch) corn tortillas, best if a little old and dried out
1/4 c. grape seed oil, peanut oil, other high smoke-point oil
1/2 c. chopped onion
2 cloves garlic, minced
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
4 c. chicken stock
14.5 oz. can diced tomatoes, undrained
1/2 t. Kosher or sea salt
1 1/2 c. shredded cooked chicken
1 ripe avocado
2 oz. shredded Monterey Jack or mild Cheddar cheese
chopped fresh cilantro, if desired
1 lime, cut into wedges
Directions
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It's best to start with somewhat old, dried out tortillas. But, if not, put the fresh ones on a baking sheet and place them in the oven at 200 degrees for 10-15 minutes to dry them out a bit because it's best to start with tortillas that don’t have a lot of moisture. Cut tortillas in half; cut the halves into 1/4-inch wide strips.
In a 3 quart pot, heat oil over medium-high heat. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan; drain on a paper-towel-lined plate.
Add the chopped onions to the pan; cook 2 minutes, stirring frequently; add chopped chile; cook 2-3 minutes, until onions and chiles have softened. Add garlic; cook 30 seconds. Add stock, tomatoes and salt. Increase heat to high; heat until soup begins to boil; reduce heat to a low simmer; cover; simmer for 15 minutes. Add the shredded chicken; cook until heated through.
To serve:
Pit, peel and cut avocado into 1 inch pieces. Divide half of 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.
4 servings.