Chicken Tortilla Soup
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 6 tablespoons oil
- 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 quarts chicken stock
- 3 cups canned crushed tomatoes in puree
- 2 bay leaves
- 2 1/2 teaspoons salt
- 1/4 cup lightly packed cilantro leaf
- 1 3/4 lbs chicken breasts, cubed
- 3 tablespoons chopped cilantro
- 1 avocado, diced
- 1 cup grated cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup sour cream
- 2 limes, cut into wedges
- hot sauce
Recipe
- 1 in a large pot, heat the oil over moderately high heat. add half the tortilla strips and cook, stirring, until they are a pale golden color. remove and drain on paper towels. repeat with the remaining tortilla strips.
- 2 reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
- 3 add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
- 4 before serving add the remaining tortilla strips. serve with garnishes of choice.
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