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CHICKEN TORTILLA SOUP

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CHICKEN TORTILLA SOUP 0 Picture

Ingredients

  • 6 CORN TORTILLAS (6 INCH)
  • 2 TBS VEGETABLE OIL
  • 1 SMALL ONION, CHOPPED (1/3 CUP)
  • 2 CLOVES GARLIC,FINELY CHOPPED
  • 1 MEDIUM aNAHEIM, POBLANO OR JALAPENO CHILE, SEEDED AND CHOPPED
  • 1 CARTON CHICKEN BROTH (4 CUPS)
  • 1 CAN (14.5 OZ) FIRE ROASTED DICED TOMATOES, UNDRAINED
  • 1/2 tsp SALT
  • 1 AND 1/2 CUPS SHREDDED COOKED CHICKEN BREAST OR THIGHS
  • AVCADO SLICES
  • SHREDDED MONTEREY JACK CHEES
  • CHOPPED FRESH CILANTRO
  • 1 LIME CUT INTO WEDGES

Details

Preparation

Step 1

HEAT OVEN TO 450 DEGREES. BRUSH BOTH SIDES OF TORTILLAS WITH 1 TBS OF THE OIL. CUT TORTILLAS IN HALF, CUT HALVES INTO 1/4 INCH STRIPS. PLACE IN SINGLE LAYER ON COOKIE SHEET. BAKE 8 TO 10 MIN OR UNTIL STRIPS BEGIN TO BROWN. STIRRING ONCE HALFWAY THROUGH BAKING: COOL. STRIPS WILL BECOME CRISP WHEN COOLED.
MEANWHILE, HEAT REMAINING 1 TBS OIL IN 3 QT SAUCEPAN OVER MEDIUM HIGH HEAT. COOK ONION IN OIL 2 MIN. STIRRING FREQUENTLY. ADD GARLIC AND CHILE: COOK 2 TO 3 MIN 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.
TO SERVE, DIVIDE HALF OF TORTILLA STRIPS AMONG 6 INDIVIDUAL SERVING BOWLS; LADLE IN SOUT. TOP WITH AVOCADO AND CHEESE;GARNISH WITH REMAINING TORTILLAS STRIPS AND CILANTRO. SERVE WITH LIME WEDGES.

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