Delicious Tortilla Soup Recipe

Tortilla soup includes all the things I enjoy best in Mexican cooking. Do you like salsa? avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup variation of my favorite enchilada, with chicken, and tortilla chips. And avocado.

We initially discovered this dish at the website of Muir Glen, makers of organic canned tomatoes, and have made a couple of small changes to it. Muir Glen makes a particularly excellent "fire-roasted" canned tomato, which is well suited to Mexican dishes.

Tortilla Soup Recipe

Ingredients

• 6 (6-inch) corn tortillas, preferably a little old and dried
• 1/4 cup canola oil, peanut oil, or other high smoke-point oil
• 1/2 cup sliced onion
• 2 cloves garlic, minced
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins got rid of, chopped (Depending on the hotness and flavor preferred. You can likewise mix chiles - 1 Anaheim and a half jalapeño.).
• 4 cups chicken broth or homemade chicken stock.
• 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen 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 moderate cheddar).
• Chopped fresh cilantro.
• 1 lime, cut into wedges.

Method

Fry tortilla strips: If you are starting with rather old, dried out tortillas, great. If not and you are beginning with fairly fresh tortillas, put them on a flat pan and put them in the oven at 200 ° F for 10-15 minutes to dry them out a bit. It is well to start with tortillas that do not have a great deal of wetness in them.

Cut the tortillas in half, and after that cut the halves into 1/4-inch broad strips.
Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, up until lightly browned and crisp. Get rid of the tortilla strips from the pan and let drain on a paper-towel-lined plate.

Sauté onions, chile, garlic: Add the sliced onions to the pan, cook 2 minutes, stirring frequently. Include the sliced chile and cook for 2-3 minutes more, up until the onions and chiles have actually softened. Include the garlic and cook for 30 seconds more.

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

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

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