Chicken Tortilla Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 12 corn tortillas
• 5 tablespoons olive oil
• 3 tomatoes
• 1 medium onion, halved
• 3 garlic cloves
• 8 cups chicken stock
• 1 sprig fresh epazote
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon pepper
• 2 tablespoons lime juice
• 3 dried pasilla peppers
• 4 chicken breast halves
• 2 cups monterey jack cheese, grated
• 2 avocados, cubed
• 1 sprig fresh cilantro, chopped
• 2 limes, wedged
• 1 cup frozen corn
• 1 cup pico de gallo

Recipe

• 1 heat 4 tablespoons of oil in a skillet. cut tortillas into 1/2" strips and fry in oil until golden and crispy. dry on paper towels and save for later.
• 2 add more oil (if needed) to skillet. cut pasilla chiles crosswise in rings and fry in oil for about 1 minute. dry on paper towels and save for later.
• 3 roast tomatoes, onion and garlic in broiler for about 10 minutes. garlic may be done sooner. peel charred skin from tomatoes and dice. finely dice onion and garlic.
• 4 in soup pot, heat 3 tablespoons of oil on low. cut chicken into bite-size chunks and add to soup pot. raise heat to high and cook chicken until done on all sides, about 2-3 minutes.
• 5 add onions, garlic, chili powder, cumin, pepper and 1 tablespoon lime juice. stir and cook for another 2 minutes.
• 6 add broth, tomatoes, pico de gallo, epazote and frozen corn. stir. bring to a boil. reduce heat to medium and cover. continue boiling for 15 minutes.
• 7 stir. reduce heat to low and lightly simmer for 1-2 hours. stir occasionally.
• 8 add pasilla chiles and continue to simmer for 15 minutes. taste test and season as desired.
• 9 peel and dice avacados, then place in a bowl and stir lightly with 2 tablespoons lime juice.
• 10 to serve, place tortilla strips in bowl first, sprinkle with cheese, then ladle soup on top. garnish with lime wedge, cilantro and avacados.