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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My little brother was quite a picky eater when he was growing up and gave my mom trouble on most meals. I started making this in high school and my mom and I were both suprised when he ended up having 4 bowls in one sitting. We actually ended up having to supplement dinner that night with leftovers because he ate most of the pot. I know this looks like a lot of ingredients, but it does go together rather easily. Ingredients:
6 tablespoons oil |
8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips |
1 onion, chopped |
4 garlic cloves, chopped |
1 tablespoon paprika |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
1 1/2 quarts chicken stock |
3 cups canned crushed tomatoes in puree |
2 bay leaves |
2 1/2 teaspoons salt |
1/4 cup lightly packed cilantro leaf |
1 3/4 lbs chicken breasts, cubed |
3 tablespoons chopped cilantro |
1 avocado, diced |
1 cup grated cheddar cheese |
1/2 cup sliced black olives |
1/2 cup sour cream |
2 limes, cut into wedges |
hot sauce |
Directions:
1. In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until they are a pale golden color. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. Bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
3. Add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
4. Before serving add the remaining tortilla strips. Serve with garnishes of choice.
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