Tortilla Soup

By drinkfairy

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic (sliced)
• 2 jalapenos (sliced)
• 1 teaspoon cumin
• 14 .5 ounce can crushed fire-roasted tomatoes
• 4 cups chicken stock
• 2 white corn tortillas (torn into pieces)
• 1 rotisserie chicken (shredded)
• juice of half a lime
• fried tortilla strips (to garnish)
• cilantro leaves (to garnish)
• diced avocado (to garnish)
• queso fresco (to garnish)
• lime wedges (to garnish)
• hot sauce to taste
• kosher salt and freshly ground black pepper
• 5 white corn tortillas (cut into strips)
• vegetable oil (for frying)

Details

Servings 1
Cooking time 40mins
Adapted from abc.go.com

Preparation

Step 1

Heat 2 tablespoons of olive oil in a large sauté over medium high heat. When the oil is hot, add the onions and begin to sauté until translucent, about 5-7 minutes. Add in the garlic and jalapenos and sauté for 2-3 more minutes. Add in the cumin, season with salt and pepper and cook for a minute more.
To the base of a blender, add the sautéed onion mixture, half of the fire roasted tomatoes, the torn tortillas and a 1/4 cup of the chicken stock. Blend starting on low and slowly increasing the speed until pureed.
Heat a medium Dutch oven over medium high heat. Add in the pureed mixture and allow to cook for 2-3 minutes. Pour in the rest of the chicken stock and tomatoes, and stir to combine. Add in the shredded chicken and allow to simmer for 15-20 minutes. Add in the juice of half a lime and some hot sauce to taste.
Serve garnished with fried tortilla strips, cilantro, avocado and queso fresco.
For the fried tortilla strips:
Heat about 2 inches of oil to 350°F in a shallow heavy bottomed pan. Add in tortilla strips and fry for 1-2 minutes until golden brown. Remove to a paper towel lined plate. Serve as a garnish on soups or salads.