Chicken Tortilla Soup (ATK)

• portioner: 6

Ingredienser

1 tablespoon plus 1 cup vegetable oil

2 tomatoes, cored and chopped

1 onion, chopped fine

2 jalapeño chiles, stemmed, seeded, and minced

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon minced canned chipotle chile in adobo sauce

Salt and pepper

10 (6-inch) corn tortillas

6 cups chicken broth

1½ pounds boneless, skinless chicken thighs, trimmed

Crumbled Cotija cheese

Fresh cilantro leaves

Diced avocado

Sour cream

Lime wedges

Vejledning

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tomatoes, onion, half of jalapeños, garlic, tomato paste, 2 teaspoons chipotle, and ½ teaspoon salt and cook, stirring often, until onion is softened, 8 to 10 minutes. Transfer to slow cooker and wipe skillet clean with paper towels.

2. Tear 4 tortillas into ½-inch pieces. Add broth and tortilla pieces to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Meanwhile, halve remaining 6 tortillas, then cut halves crosswise into ½-inch-wide strips. Heat remaining 1 cup oil in now-empty skillet over medium-high heat until shimmering. Add tortilla strips and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Using slotted spoon, transfer strips to paper towel-lined plate. Season with salt to taste and let cool completely.

4. Transfer chicken to cutting board and shred into bite-size pieces with 2 forks. Whisk soup vigorously until tortillas are broken down, about 30 seconds. Stir in chicken, remaining jalapeños, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste. Serve, passing tortilla strips, Cotija, cilantro, avocado, sour cream, and lime wedges separately.

Notater

For a spicier soup, add some of the jalapeño seeds in step 4. You can substitute Monterey Jack for the Cotija.

Homemade Tortilla Chips

Cut the tortillas into strips. Halve six 6-inch tortillas, then cut halves crosswise into ½-inch-wide strips.

Fry the strips and let them drain. Fry strips in 1 cup oil until golden brown. Transfer strips to paper towel-lined plate and let cool before using.