Tortilla Soup

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

Steps

1. 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.
2. 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.
3. 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.
4. To serve:
5. 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.
6. 4 servings.