Tortilla Soup
Total Time: 1 1⁄2 hoursYield: 6 Servings
Source: www.myrecipes.com
Category: Soup
Ingredients
6 tablespoons Vegetable Oil8 whole Corn Tortillas (6-inch, cut into strips)
1 whole Onion (chopped)
4 whole Garlic (peeled, smashed)
1 tablespoon Paprika
2 teaspoons Cumin
1 teaspoon Coriander
1 whole Jalapeno (ribs and seeds removed, chopped)
1 teaspoon Chili Powder
1⁄4 teaspoon Cayenne
6 cups Chicken Broth
28 ounces Fire Roasted Crushed Tomatoes (canned)
2 whole Bay Leaves
2 1⁄2 teaspoons Salt
1⁄4 cup Cilantro
1 3⁄4 pound Chicken Thighs (cut into small cubes)
1 whole Lime (cut into wedges)
Directions
- In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low. Add the onion, garlic, jalapeno, paprika, cumin, coriander, chili powder and cayenne; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro, and 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes then remove the bay leaves.
- Using an immersion blender, puree the soup until smooth. Add the chicken, bring the soup back to a simmer, and simmer and stir until the chicken is cooked through about 10 minutes.
- To serve, add soup to bowls top with tortilla strips, shredded cheddar cheese, cubed avocado, sour cream, cilantro, and chopped onions. Serve with the lime wedges on the side.