Tortilla Soup

Tortilla Soup Recipe

Ingredients

• 6 (6-inch) corn tortillas, preferably a little old and dried out
• 1/4 cup vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 chilies (My own picks would be a poblano & a jalapeño)
• 4 cups chicken broth or homemade chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained
• Coarse salt (kosher or sea salt)
• 1 1/2 cups shredded cooked chicken
• 1 ripe medium avocado
• 1/2 cup Cotija cheese
• Chopped fresh cilantro
• Sour cream
• 1 lime, cut into wedges

Method

Heat a small amount of the oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and about a 1/2 teaspoon of salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels; sprinkle them with course salt.

When you’re ready to serve, put out crumbled cotija, chopped cilantro, lime wedges, sour cream, and tortilla chips out to top the soup right before eating.