Cinco de Mayo Tortilla Soup

By Janes_kitchen

Ingredients

• 6 6" corn tortillas
• 1/4 C veggie oil
• 1 sm onion, chopped
• 2 cloves garlic, chopped
• 1-2 sm. jalapeno peppers, seeded & minced
• 4 C chicken stock (or 4 C water mixed w/ 1TBL chicken soup base)
• 1 14.5oz can fire-roasted diced tomatoes (or regular diced tomatoes + 1/2 tsp chili powder
• 1/2 tsp 4/s seasoning
• 2 C shredded cooked chicken (meat of one large breast)
• 1 ripe avocado, cut into bits-sized pieces
• 1/2 C shredded Monterey jack cheese
• 2-4 TBL fresh cilantro
• 1 lime, cut into 6 wedges

Details

Servings 6

Preparation

Step 1

heat tortillas in low oven to dry them out, abt. 5 min
don't over-crisp them or you won't be able to cut them
remove from oven
cut into 1/4" wide strips
heat oil in wok or deep frying pan over med-high heat
add tortilla strips in small batches & cook until light brown & crisp, flipping frequently
drain on paper toweling
blot strips to remove as much oil as possible

in same frying pan (do not discard cooking oil) cook onions for 2 min, stirring constantly
add garlic & pepper
continue to cook & stir for 3 min
stir in chicken stock, tomatoes & 4/S
bring to boil
reduce heat to simmer
cook for 15 min.
add chicken & heat for another 5-10 min
ladle soup into 6 bowls
top w/ avocado, cheese, tortilla strips & cilantro
serve w/ lime wedges & your favorite hot sauce