TORTILLA SOUP

By gaster16

Ingredients

• 6 tablespoons cooking oil
• 8 6" corn tortillas halved and cut crosswise into 1/4" strips
• 1 onion chopped
• 4 large cloves garlic smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1-1/2 quarts chicken broth
• 3 cups canned crushed tomatoes in thick puree (1 28 oz. can)
• 2 bay leaves
• 2-1/2 teaspoons salt
• 3 tablespoons chopped cilantro
• 1-3/4 lbs. boneless skinless chicken
• 1/4 lb. cheddar, grated

Preparation

Step 1

In heavy pot heat the oil over moderate heat. Add half the tortilla strips and cook, stirring until pale golden about 1 minute. Remove with slotted spoon and drain on paper towels.

Reduce heat to moderate low. Add the onion, garlic and spices, cook stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and one third of tortilla strips. Bring to a simmer. Cook, uncovered for 30 minutes, remove the bay leaves.

In blender puree the soup in batches, put back into the pot. Add the chicken, bring the soup to a simmer and simmer until just cooked through, about 1 minute.

To serve, put the remaining tortilla strips in bowls, top with cheese, and pour in the soup. Sprinkle with chopped cilantro.