Monday, November 9, 2015

Chicken Tortilla Soup

2 jalapeno chile peppers, seeded, chopped
2 limes, cut into wedges
2 rotisserie chicken breasts, skin and bones discarded, meat shredded
6 cups chicken stock
2 tbs chili powder
Cilantro or parsley leaves, coarsely chopped
1 onion, chopped
Salt and Pepper
12 corn tortillas, 6 sliced lengthwise into strips, 6 cut into squares
1 onion, finely chopped
2 avocados
15 oz can diced tomatoes with green chiles
1 tbs cumin
2 bay leaves
3 cloves garlic, chopped
1/4 cup oil
Crumbled queso fresco and sour cream
Heat oven to 375 degrees. Arrange tortilla strips on a baking sheet in a single layer, spray with cooking spray. Bake until deep golden 15 min. Season with salt. In a pot, heat 3 tbs oil. Add tortilla squares and cook until browned 3 min. Add remaining oil, onion, garlic, cilantro, bay leaves, chili powder and cumin, season with salt and pepper. COOK until spices are toasted and onion is softened 8 min. Add stock and tomatoes and bring to a boil. Add chicken and lower heat to a simmer until ready to serve. Peel, seed and dice avocados. Place some at the bottom of each soup bowl and douse with a squeeze of lime juice. Pour soup into bowls. At table, top with onion, baked tortilla strips, jalapenos, queso fresco and sour cream. SERVE with remaining lime wedges...

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