CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP image

Yield 4 Bowls

Number Of Ingredients 23

Previous Next

6 tablespoons cooking oil
8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips (or use 3 corn tortillas for soup base and the remaining flour for crispy garnish)
1 onion, chopped
4 cloves garlic, smashed
2 jalapenos, seeded and chopped
1 red, yellow or orange bell pepper, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon dried oregano
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 can white hominy (optional)
1 tablespoon corn starch mixed with water (if thicker soup is desired)
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar, grated
Lime wedges, for serving

Steps:

1. 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. 2. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves. 3. In a blender or food processor, puree the soup in batches; pour it back into the pot. Add the chicken and hominy, bring the soup back to a simmer, and simmer until just cooked through, about 15-20 minutes. Stir in the avocado. 4. To serve, put the remaining tortilla strips in bowls, top with cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.