Cinco De Mayo Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Don't wait till May 5th to make this tasty soup. It deserves to be enjoyed all year. Ingredients:
6 6 corn tortillas |
1/4 c vegetable oil |
1 small onion,chopped |
2 cloves garlic,chopped |
1-2 small jalapeno peppers,seeded and minced |
4 c chicken stock |
1 14.5 oz. can fire-roasted tomatoes(or reg. tomatoes plus 1/2 tsp chili powder) |
1/2 tsp seasoned salt |
2 c shredded,cooked chicken (meat of 1 large breast) |
1 ripe avocado,cut in bite size pieces |
1/2 c shredded monteray jack cheese |
1-4 tbs chopped cilantro |
1 lime,cut in 6 wedges. |
Directions:
1. Heat tortillas in low oven to dry them out.about 5 mins.
2. Don't over-crisp or you wont be able to cut them. Remove from oven and cut in 1/4 wide strips. Heat oil in a wok or deep frying pan over med-high heat . Add tortilla strips in small batches and cook till light brown and crisp,flipping frequently. Drain on paper towels. Blot the strips to remove as much oil as possible.
3. In the same frying pan(do not discard cooking oil) cook onions 2 mins,stirring constantly. Add garlic and peppers and continue to cook for 3 mins. Stir in the chicken stock,tomatoes and seasoned salt. Bring to a boil and then reduce the heat to a simmer. Cook 15 mins.
4. Add the chicken and heat for another 5-10 mins. Ladle the soup into 6 bowls. Top with avocado,cheese,tortilla strips and cilantro. Serve with lime wedges and your favorite hot sauce.
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