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| Tortilla Soup | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: N/A Difficulty: easy Serving Size: 4 |
6 corn tortillas 1/4 cup vegetable oil 1 small onion, chopped 2 cloves garlic, finely chopped 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped 1 carton (32 oz) reduced-sodium chicken broth 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained 1/2 teaspoon coarse salt (kosher or sea salt) 1 1/2 cups shredded cooked chicken 1 ripe medium avocado 1/2 cup shredded Monterey Jack cheese (2 oz) Chopped fresh cilantro, if desired 1 lime, cut into wedges |
| Instructions: | |
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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. Heat oil remaining 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 salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot. To serve, peel and pit avocado. Cut into 1-inch slices. 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. | |
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