Chicken-Tortilla Soup

By cweeks

Ingredients

• 1 Tbs. olive oil
• 1/2 white onion, finely chopped
• 2 tsp. chili powder
• 6 cups chicken stock, homemade (see related recipe at left) or purchased
• 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
• Juice of 3 to 4 limes
• Salt, to taste
• 1 1/2 cups corn tortilla chip pieces
• 1/2 cup crumbled queso fresco, or 1/2 cup shredded Monterey jack cheese
• 1 avocado, halved, pitted, peeled and cubed
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Sauté the onion

In a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.

Finish the soup

Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, queso fresco, avocado and cilantro and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).