This chicken tortilla soup recipe is a great way to use up old tortilla shells, but don't let that be the only reason you make it! This soup has the wonderful authentic taste of Mexican cooking, but without all the fat that you get in Mexican fast food. What a great way to satisfy that craving for Mexican!
Ingredients
2 cups fresh cilantro leaves, well washed (leaves only)
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 or 2 Poblano, Anaheim or Jalapeño peppers, chopped
8 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
Ground cumin to taste
Salt and pepper to taste
Corn tortillas, preferably stale, cut into thin strips
Vegetable oil for frying
Splash of olive oil
2 cups cooked chicken
6 oz. Monterey Jack cheese
2 avocados, peeled, pitted and sliced
Heat an inch or so of oil in a pot to about 350 degrees, and fry the tortilla strips until they are golden crisp. Season with a little sprinkle of salt when you remove them from the oil.
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 or 2 Poblano, Anaheim or Jalapeño peppers, chopped
8 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
Ground cumin to taste
Salt and pepper to taste
Corn tortillas, preferably stale, cut into thin strips
Vegetable oil for frying
Splash of olive oil
2 cups cooked chicken
6 oz. Monterey Jack cheese
2 avocados, peeled, pitted and sliced
Tortilla Preparation
This chicken tortilla soup recipe works best when the tortilla shells are somewhat free of moisture. If your tortillas are not a bit stale, then you should bake them at about 200 degrees Fahrenheit for 10 minutes or so to dry them out.Heat an inch or so of oil in a pot to about 350 degrees, and fry the tortilla strips until they are golden crisp. Season with a little sprinkle of salt when you remove them from the oil.
Preparation
1. Heat olive oil in soup pot on medium low.
2. Add onions, garlic, peppers and salt, saute until onions are soft.
3. Add cumin, pepper, and chicken. Cook for a few minutes more.
4. Add tomatoes (including liquid) and chicken stock. Bring soup to a boil, reduce heat and simmer for about 30 minutes.
5. Serve soup garnished with avocado slices, grated cheese, cilantro leaves and fried tortilla strips.
2. Add onions, garlic, peppers and salt, saute until onions are soft.
3. Add cumin, pepper, and chicken. Cook for a few minutes more.
4. Add tomatoes (including liquid) and chicken stock. Bring soup to a boil, reduce heat and simmer for about 30 minutes.
5. Serve soup garnished with avocado slices, grated cheese, cilantro leaves and fried tortilla strips.
Notes
There are so many ways to add even more flavors and garnishes to this soup, because of the richness of the culture from which it comes. You can also add a southwestern flare with some ingredients from that area, such as lime juice, or grilled corn kernels. Sour cream is another nice option, either with or without the cheese.
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