Tortilla Soup with Chicken & Avocado

By Peggie

Ingredients

• 1/2 cup (4 oz/125 ml) plus 2 tbsp vegetable oil
• 1 yellow onion, thinly sliced
• 2 cloves garlic
• 1/4 cup plus 2 tsp chopped fresh cilantro
• 1 cup (6 oz/ 185g) drained canned plum tomatoes
• 1/2 tsp ground cumin
• 4 cups (32 oz/1 L) chicken stock or prepared broth
• 1 skinless, boneless whole chicken breast, about 1/2 lb cut into bite sized strips
• Salt and pepper
• 4 corn tortillas, preferable stale and dry
• 1 dried chile such as ancho, seeded
• 1 avocado, pitted, peeled and dices
• 1/4 cup (1 oz.30 g) shredded Monterey jack cheese
• 2 tsp fresh lime juice

Details

Servings 4

Preparation

Step 1

In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and the 2 tsp cilantro and sauté just until golden brown, about 10 minutes.

In a blender or food processor, combine the sautéed mixture and the tomatoes and process until smooth.

In the same frying pan over medium-high heat, warm another 1 tbsp of the oil. Add the tomato mixture and cumin. cook, stirring frequently, until thickened and darkened, 5-6 minutes.

Transfer the mixture to a large saucepan over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken strips and summer until they are just opaque throughout, 2-3 minutes longer. Season to taste with salt and pepper.

While the soup is cooking, cut the tortillas in half and slice each half into thin strips. In a frying pan over medium-high heat warm the 1/2 cup vegetable oil. Drop a tortilla strip in the oil, and if it sizzles immediately, the oil is ready. Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes. using a slotted spoon, transfer to paper towels to drain.

In a small, dry frying pan over medium heat, toast the chile until fragrant, about 7 minuets. Shake the pan ofter: do not let the chile burn. Let cook, then crumble and set aside.

To serve, ladle the soup into warmed bowls. Dived the tortilla strips, crumbled chile, the 1/4 cup cilantro, the avocado, cheese, and lime juice evenly among the bowls and serve immediately.

Makes 4 servings