Nordy's Crispy Tortilla Soup

By AliceV

From Nordstrom Friends and Family Cookbook
Serves 12-14 (not sure how they came up with this-I’d say it serves 5-6)

Ingredients

• Garnish:
• 2 TB vegetable oil
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 3 cups finely chopped, peeled carrots
• 1 1/2 cups finely chopped celery
• 2 tsp ground cumin
• Pinch of cayenne pepper
• 2 tsp dried oregano
• 98 oz of low-sodium chicken broth
• 1 can (15 oz) cooked navy beans, drained and rinsed
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes in juice
• 1 cup frozen corn kernels (or canned rinsed and drained)
• 1 tsp Tabasco sauce
• 2 tsp Worcestershire sauce
• Kosher salt
• Freshly ground pepper
• 1/2 About 1/2 cup sour cream
• 4 cups coarsely crushed tortilla chips
• 2 ripe avocados, diced
• 1/2 bunch fresh cilantro
• 2 limes, cut into wedges
• I like cheddar cheese in mine

Details

Servings 12

Preparation

Step 1

In an 8-quart stockpot over medium heat, warm the oil and swirl to coat the bottom of the pan.

Add the garlic and sauté until fragrant, less than 1 minute. Add the onion and sauté, stirring occasionally, until the onion begins to brown, 8 to 10 minutes.

Add the carrots, celery, cumin,cayenne, and oregano and cook, stirring frequently, until the vegetables have softened, 6 to 8 minutes.

Add the broth and the beans, bring to a boil, reduce heat to low, and simmer for 30 minutes.

Add the chicken breast, turn off the heat, and cover the pot. Let the chicken sit in the hot broth until it is cooked through but still juicy, 15 to 20 minutes, depending on the size of the breasts.

Using tongs or a slotted utensil, transfer the chicken to a cutting board. Add the tomatoes with juice and the corn to the soup and bring it back to a simmer.

While it is heating, cut the chicken into small cubes. Add the Tabasco sauce and Worcestershire sauce to the soup, season to taste with salt and pepper, and then add the cubed chicken and heat through.

While the soup is cooking, prepare the garnish. Place a dollop of sour cream in the center of each bowl and top with ½ cup crushed tortilla chips and avocado. Fill each bowl with soup and garnish with cilantro. Serve immediately. Pass the lime wedges.