TORTILLA SOUP WITH ROTISSERIE CHICKEN

TORTILLA SOUP WITH ROTISSERIE CHICKEN image

Number Of Ingredients 26

8 5- to 6-inch diameter corn tortillas
4 teaspoons olive oil
2 cup chopped onions
2 tbsp chopped jalapeno
2 garlic clove, pressed
4 14 1/2oz cans low-salt chicken broth
4 cups water
2 28 oz cans Mexican-style stewed tomatoes with juices chopped green chiles
2 bay leaf
1 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1 rotisserie chicken, cut into 1/2-inch-wide strips
1 lb bag of frozen sweet corn
2 cans of rinsed black beans
4 green onions, sliced
1/2 cup chopped fresh cilantro
4 tablespoons fresh lime juice
Avocado Relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns

Steps:

Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. Sauté garlic, jalapeno and diced yellow onions in the pot before adding broth; Combine broth, water, tomatoes, bay leaf, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken, corn and black beans; simmer about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper. Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well. Divide relish, tortilla strips among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges. Sprinkle with tortilla strips and serve.