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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is great with cornbread on a cold night or by itself for a lighter summer meal. The flavor combinations are absolutely amazing! The soup is also very mild…My young kids love it. To give it a kick of spice add two tablespoons roasted jalapeños. Fresh if you can get them, otherwise the canned variety works just fine. Ingredients:
8 corn tortillas or 2 cups corn chips |
3 limes, juice of, for 1/4 cup lime juice |
1/4 cup fresh cilantro, chopped (coriander) |
1 medium onion, chopped |
4 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon salt |
1 (14 1/2 ounce) can diced tomatoes |
5 -6 cups chicken broth |
3 cups chicken, shredded from a store-bought roasted chicken |
2 avocados, thinly sliced |
Directions:
1. Cut tortillas in half and then into strips about 1/2-inch wide.
2. Heat about 1 cup oil in a small frying pan on medium heat.
3. Add tortilla strips to hot oil about 1 cup at a time and fry until crisp. Place on a paper towel and salt very lightly as you finish each batch - You can use store-bought corn chips instead to save time.
4. Juice the limes and set aside 1/4 cup juice. Set aside.
5. Coarsely chop cilantro. Set aside.
6. In a large 4-5 quart frying pan heat 2 tablespoons of vegetable oil on medium heat.
7. Add onion and sauté 2-3 minutes or until just translucent. Add garlic, oregano and salt. Sauté 30 seconds more.
8. Add tomatoes and cook for 1 minute.
9. Add chicken broth, chicken, lime juice and cilantro. Stir and simmer until chicken is heated through.
10. Ladle soup over tortilla chips and avocado.
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