Chicken Tortilla Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

20 (6-inch) corn tortillas, preferably a little old and dried out

1 1/2 cup corn oil or extra virgin olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)

6 cups chicken broth or homemade chicken stock

1 can (14.5 oz) crushed tomatoes (preferably fire-roasted)

1 can (14.5 oz) black beans

1 can (14.5 oz) corn

1/2 teaspoon coarse salt (kosher or sea salt)

2 cups shredded cooked chicken

1 ripe avocado

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

Chopped fresh cilantro

1 lime, cut into wedges

Instructions

Fry the tortilla strips: If you are starting with somewhat old, dried-out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. Sally VargasSally Vargas

Sauté the vegetables: Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Add the chopped chile and cook for 2 to 3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.

Simmer the soup: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through. Sally Vargas

Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges. Did you love this recipe? Let us know with a rating and review! Sally Vargas

Nutrition

• Taille de Portion: Serves 4
• Calories: 563 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 0 g
• Cholestérol: 56 mg
• Sodium: 1351 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 7 g
• Protéines: 24 g