Chicken Tortilla Soup
Sue Byrom
ingredients
- 1 cooked rotisserie chicken, skin and bones removed
- 6 cups chicken broth
- 1/4 cup vegetable oil, divided
- 6 corn tortillas, cut into 1/4" strips
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 tsp. cumin
- 1 10 oz. can Rotel diced tomatoes with green chilies
- 2 limes, juiced
- 10 oz. bag frozen corn
- 3/4 cup chopped cilantro
- Salt and pepper
- I cup shredded Mexican cheese or queso fresco
- 1 peeled, pitted, sliced avocado for decoration
- 1 lime, in segments
directions
- 1
Dice chicken into bite-sized pieces. Put 2 tablespoons oil in large skillet. Working in batches, add tortilla strips and cook until lightly brown and crisp. Add more oil as necessary. Remove and drain on paper towels.
- 2
Heat remaining oil in large saucepan over medium heat. Add onion, cover, reduce heat and cook about 10 minutes until softened. Uncover and add garlic. Cook 1-2 minutes. Add cumin. Increase heat to medium.
- 3
Add tomatoes and corn and stir. Add chicken stock and bring to simmer. Add about 3/4 of the tortilla strips. Brinto to a boil, then remove from heat and cool slightly. Add juice of a lime and chopped cilantro. Puree in pot using immersion blender or processor. Stir in chicken and season to taste.
- 4
To serve, place tablespoon of shredded or cubed cheese in bottom of bowl with a few tortilla strips. Top with soup, then garnish with more cheese.
- 5
Optional: add lime wedges, cilantro and avocado.
Source: Sue Byrom
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