Tortilla Soup With Chicken

By emilykrupp

Ingredients

• 2 cup plus 4 tbsp oil
• 2 yellow onions, thinly sliced
• 4 cloves garlic
• 1/2 cups plus 4 teaspoons fresh cilantro
• 2 cups drained canned plum tomatoes
• 1 tsp ground cumin
• 8 cups chicken stock
• 4 chicken breasts, cut into bite sized cubes
• s&p
• 4 tsp lime juice
• guacamole or fresh mashed avocado
• shredded monterey jack cheese

Preparation

Step 1

1. over medium heat, warm 2 tbsp of oil in frying pan
2. add onion, garlic, and 4 tsp cilantro and saute until just golden brown (about 10 minutes)
3. in blender or food processor combine the saute mixture with the tomatoes and process until smooth
4. In same frying pan, over med-high heat, warm another 2 tbsp of oil. Add the tomato mixture and cumin. Cook, stirring frequently until thickened and darkened (about 5-6 min)
5. Transfer mixture to large pot over med-low heat and add stock. Cover partially and cook until slightly thickened, about 20 minutes
6. Add chicken and simmer until just opaque throughout (2-3 minutes longer).
7. Season to taste with s&p
8. Cook for another 10-20 minutes
9. To serve, ladle spoon into bowl & add lime juice, left over cilantro, and cheese evenly among bowls.