CHEESY CHICKEN TORTILLA SOUP

Cheesy Chicken Tortilla Soup image

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

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1 cup (160 g) diced yellow or white onion
1 cup (120 g) diced carrot
1 cup (100 g) diced celery
2 tablespoons (30 ml) olive oil, plus more if needed
2 cloves garlic, minced
1 tablespoon (8 g) ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, or to taste
4 cups (960 ml) chicken stock, homemade or store-bought
1 teaspoon kosher salt, or to taste
2 corn tortillas, plus 3 more, thinly sliced and deep-fried for garnish
1 cup (140 g) shredded roasted chicken breast
2 to 3 tablespoons (30 to 45 ml) fresh lime juice
1/2 cup (20 g) chopped cilantro
1 avocado, pitted, peeled and diced, for garnish
1 cup (120 g) shredded Mexican cheese blend or cheddar cheese, for garnish
1 lime, cut into wedges, for garnish

Steps:

In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
Add the roasted chicken to the soup and let simmer for 5 more minutes.
Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.