MEXICAN CHICKEN TORTILLA SOUP

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Mexican Chicken Tortilla Soup image

This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

3 teaspoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid (from a 15-ounce can)
4 teaspoons chili powder
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
Coarse salt and ground pepper
3 corn tortillas, cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese, crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
  • Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
  • Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #clear-soups     #main-dish     #soups-stews     #poultry     #mexican     #dinner-party     #chicken     #stove-top     #dietary     #one-dish-meal     #meat     #chicken-breasts     #equipment

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