Chicken Tortilla Soup
- 2 T Corn Oil
- 3 corn tortillas, cut into 1” pieces
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 jalapeno chili, cored, seeded and minced
- 2 green chilis, roasted, peeled, cored, seeded and finely chopped ( buy the Bueno frozen!)
- 8 plum tomatoes, chopped ( I use a large (1lb) can of canned)
- 2 T tomato paste
- 2 t. ground cumin
- 1/4 t. cayenne pepper (leave this out if don’t want it so hot)
- 5 cups low salt chicken broth
- 1 cup red enchilada sauce ( I usually put a bit more – finish the can!)
- 2 whole cooked (poached) chicken breasts, shredded
- Grated MJ cheese
- 1/3 cup chopped fresh cilantro
- Corn tortillas
Heat oil over medium-high heat in a large pot. Add tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion and cook 3 minutes longer; add the garlic and jalapeno chili and cook another 2 minutes. Add the chopped green chili, tomatoes and tomato paste; cook for 10 minutes. Stir in the cumin and cayenne; slowly whisk in the broth and red sauce and simmer the soup for about 20 minutes, or until slightly reduced. Add the chicken and heat until warmed through.
To make the garnish: preheat oven to 350. Cut tortillas into strips and place on baking sheet and cook for 10-15 minutes, or until crisp ( or you can fry them in a little hot corn oil – taste better I think).
To serve, ladle into bowls and let guests serve themselves to grated cheese, cilantro and tortilla strips.