Chicken Tortilla Soup
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, or peanut 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) 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 cheese of your choice I like chihuahua
Chopped fresh cilantro
1 lime, cut into wedges
If using fresh tortillas, bake in the oven at 200 for 10-15 minutes. It's best to start with tortillas that don't have as much moisture so if you can dry them out. Cut tortillas in half and then cut into strips. Heat oil over medium-high heat and fry strips in three batches until brown and crisp. Transfer to a plate lined with paper towels.
Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. 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.
Serve with cheese, avocado, cilantro and tortilla strips. You can always add beans and corn to this recipe as well but I love it the way it is! Hope you enjoy!
Okay, I didn't fry my own strips (my tortillas were stale)
As seen on: lifeasmom