Rebecca's Take on Mexican Tortilla Soup

Makes 4 servings

I found a recipe online that sounded good, and modified it several times until it turned out really well. The recipe below is quick and easy, and it is the recipe from my favorite batch!

ingredients

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
Or you can buy pre-fried tortilla strips
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
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 veggie broth
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (or other mild, melting cheese like Oaxaca if possible!)
Chopped fresh cilantro
1 lime, cut into wedge

directions

1
(only if you don’t have pre-fried tortilla strips do you need to follow this first group of instructions)
2
If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them.
3
Cut tortillas in half; cut halves into 1/4-inch strips.
4
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. Reserve.
5
If you have the pre-made strips START HERE:
6
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.
7
Stir in broth, tomatoes and salt. Heat to boiling.
8
Reduce heat; cover and simmer 15 minutes.
9
To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup.
10
Top with avocado and cheese; garnish with
11
remaining tortilla strips and cilantro. Serve with lime wedges.