Mexican Tortilla Chicken Soup
Linda Kaminski
Inspired by Jane’s Chicken Tortilla Soup, delicious!
ingredients
- 2 tbsp extra-virgin olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 2 cans (14.5 oz)RoTel diced tomatoes, mild or hot
- 2 tsp ground cumin
- 1 quart chicken stock, recipe follows or canned stock
- 3 C shredded cooked chicken
- salt and freshly ground black pepper
- vegetable oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch-thick strips
- 1 1/2 C shredded cooked chicken
- 2 avocados, halved, pitted, peeled, and diced
- 1 C shredded Jack cheese, optional
- 1/2 C coarsely chopped fresh cilantro leaves, for garnish
- 1 lime, cut in wedges, for serving
directions
- 1
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- 2
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- 3
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Source: Linda Kaminski
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews