Tortilla Soup Recipe
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
- 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 chicken broth or homemade chicken stock
- 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
- 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) (or other mild, melting cheese)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Directions
- 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.
- 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. Reserve.
- 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. Add water to desired consistency, if needed.
- 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. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 189 | 64% |
| Total Fat 21.21g | 27% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 578mg | 24% |
| Potassium 416mg | 12% |
| Total Carbs 14.13g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.69g | 1% |
| Protein 13.27g | 21% |
