Tortilla Soup

By á-47

Ingredients

• 6 - 6 " corn tortillas
• 1/4 cup vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 small jalapeno peppers, seeded and minced
• 4 cups chicken stock
• 1 - 14/5 oz. can fire-roasted diced tomatoes
• 1 / tea. 4/S PEnsey's seasoning salt
• 2 cups shredded, cooked chicken
• 1 ripe avocado, cut into bite-sized pieces
• 1/2 cup shredded Monterey Jack cheese
• 2-4 Tbsp. chopped fresh cilantro
• 1 lime, cut into 6 wedges

Preparation

Step 1

Heat the tortillas in a low oven to dry them out, about 5 minutes. Don't over-crisp them or you won't be able to cut them. Remove from the oven and cut into 1/4" strips. Heat the oil in a wok or deep frying pan over medium-high heat. Add the tortilla strips in small batches and cook until light brown and crisp, flipping frequently. Drain on paper toweling. Blot the strips to remove as much oil as possible.

In the same frying pan (do not discard the cooking oil) cook the onions for 2 minutes, stirring constantly. Add the garlic and peppers and continue to cook and stir for 3 minutes. Stir in the chicken stock, tomatoes and 4/S seasoning. Bring to a boil and then reduce the heat to a simmer. Cook for 15 minutes. Add the chicken and heat for another 5-10 minutes.

Ladle the soup into 6 bowls. Top with avocado, cheese, tortilla strips and cilantro.

Serve with lime wedges and your favorite hot sauce.