Mexican Tortilla Chicken Soup

Credits

Original Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 3 ripe medium tomatoes, chopped
• 1 quart chicken stock, recipe follows
• Salt and freshly ground black pepper
• Canola oil, for pan-frying
• 8 corn tortillas, cut into 1/8-inch-thick strips
• 1 1/2 cups shredded cooked chicken
• 2 avocados, halved, pitted, peeled, and diced
• 1 cup shredded Jack cheese, optional
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

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