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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey. Ingredients:
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 tablespoon tomato paste |
1 (14 ounce) can diced tomatoes |
4 teaspoons chili powder |
10 cups chicken broth |
salt, to taste |
pepper, to taste |
2 cups chicken, cooked and shredded |
3 corn tortillas, cut in strips |
1/2 avocado, diced |
1/2 cup cotija cheese, shredded or 1/2 cup monterey jack cheese, grated |
1/4 cup fresh cilantro, minced |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large pot, heat the oil and saute the garlic for 30 seconds.
3. Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
4. Add the chicken broth and bring to a boil. Add salt and pepper to taste.
5. Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
6. Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
7. Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
8. OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
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