Tortilla soup is chunky with avocado and chicken, but it’s the tortillas that give it a special flavor and a slight thickness. This soup is the simple and very popular choice which will never disappoint on a chilly winter evening.
Tortilla soup contains all the things which are best in Mexican cooking. The soup is a delicious and hearty meal-in-a-bowl which is perfect for entertaining your friends and family. You can add some additional topping in small saucers, such as cheese, sour cream or jalapenos, so your guests can add what they like best.
- 6 corn tortillas (6-inch), preferably a little old and dried out
- 2 cloves garlic, minced
- A quarter cup of peanut oil, grapeseed oil, and other high smoke-point oil
- 4 cups of homemade chicken stock or chicken broth
- 1 can of diced tomatoes, undrained
- ½ teaspoon of coarse salt (sea or kosher salt)
- Chopped fresh cilantro
- 1 medium Anaheim, jalapeño or poblano chile, seeded, chopped, veins removed
- ½ cup of chopped onion
- 1 and ½ cups of shredded cooked chicken
- 1 ripe avocado
- ½ cup of shredded Monterey Jack cheese or mild cheddar
- 1 lime, cut into wedges
- It is best to start with somewhat dried, old tortillas. If not and you’re starting with fresh tortillas, put them on a baking sheet in the oven at 200°F to dry them out a bit, for about 10 to 15 minutes. Now, cut tortillas in half and then cut the halves into a quarter inch wide strips. Take a 3-quart pot and heat oil in it over medium-high heat. Fry the tortilla strips in the oil, working in three batches until lightly browned and crisp.
- In the next step, remove the tortilla strips from the pan and put them on a paper-towel-lined plate to drain. Now add the chopped onions into the pan and cook, stirring frequently, for about 2 minutes. Add the chopped chile and cook until the onions and chiles have softened, for about 2 to 3 additional minutes. Now, add the garlic and cook for 30 seconds more. In the next step add the salt, tomatoes, and broth.
- Increase the heat to high and heat until the soup starts to boil, then reduce the heat to a low simmer, cover it and continue simmering for about 15 minutes. Next, add the shredded chicken and cook until heated through. In order to serve, pit, peel, and cut the avocado into one-inch pieces. Now, divide half of tortilla strips among four serving bowls. Top with cheese and avocado and garnish with remaining tortilla strips and cilantro. Serve it along with lime wedges.