 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon vegetable oil |
4 (6-inch) corn tortillas, cut into 1-inch pieces |
1 cup diced onion |
1 1/2 tablespoons minced seeded jalapeño pepper |
5 garlic cloves, minced |
1 tablespoon tomato paste |
3 (14.5-ounce) cans whole tomatoes, undrained |
1 tablespoon ground cumin |
6 (10 1/2-ounce) cans low-salt chicken broth |
4 (6-inch) corn tortillas, cut into 1/4-inch strips |
2 cups shredded cooked chicken breast (about 1 pound skinned, boned chicken breast) |
1 cup diced avocado |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeño, and garlic; sauté 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups.
2. Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan. Cook over medium-low heat until thoroughly heated.
3. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400° for 7 minutes or until crisp; set aside.
4. Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips.
|
|