ANAHEIM CHICKEN TORTILLA SOUP

Anaheim Chicken Tortilla Soup image

Provided by @MakeItYours

Number Of Ingredients 19

6 Anaheim peppers
3 tablespoons canola oil, divided
8 corn tortillas (6 inches), cut into 1/2-inch strips
2 medium onions, chopped
8 garlic cloves, peeled
7 cups chicken broth
1 can (29 ounces) tomato puree
2 tablespoons minced fresh cilantro
1 tablespoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 jalapeno peppers, seeded and finely chopped, optional
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded cheddar cheese
1 medium ripe avocado, peeled and chopped

Steps:

Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside., In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels., In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes., Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven., In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.