SPICY TORTILLA SOUP

SPICY TORTILLA SOUP
SPICY TORTILLA SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

11

cups servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

11

servings

Ingredients

  • 1

    large onion, coarsely chopped

  • 3

    T vegetable oil

  • 4

    corn tortillas, coarsely chopped

  • 6

    cloves garlic, minced

  • 1

    T chopped fresh cilantro

  • 2

    (10 3/4 oz) cans tomato puree

  • 2

    qt chicken broth

  • 1

    T ground cumin

  • 2

    t chili powder

  • 2

    bay leaves

  • 1/8

    t ground red pepper

  • 3

    corn tortillas

  • vegetable oil

  • 2

    skinned and boned chicken breast halves, cut into strips

  • 1

    avocado, peeled, seeded and cubed

  • 1

    C shredded Cheddar cheese

Directions

Position knife blade in food processor bowl. Add chopped onion and process until smooth. Set aside. Heat 3 T vegetable oil in a Dutch oven over medium heat. Cook 4 chopped tortillas, garlic and cilantro in hot oil until tortillas are soft. Add onion puree, tomato puree and next five ingredients. Bring to a boil. Cover and reduce heat. Simmer 30 minutes. Remove and discard bay leaves. Cut three tortillas into thin strips. Pour oil to depth of 1-inch into a large heavy skillet. Fry strips in hot oil over medium heat until browned. Remove tortillas, reserving 1/2 T oil in skillet. Drain tortillas on paper towels and set aside. Add chicken strips to skillet and cook about 10 minutes or until done. Spoon soup into bowls. Add chicken, avocado and cheese. Top with tortilla strips. Serve immediately.

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