 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 quarts water |
4 beef-flavored bouillon cubes |
2 chicken-flavored bouillon cubes |
10 corn tortillas, divided |
1 medium onion, quartered and thinly sliced |
2 cloves garlic, finely chopped |
1 jalapeño pepper, seeded and finely chopped |
1/2 cup plus 2 tablespoons vegetable oil, divided |
1/2 cup tomato sauce |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon worcestershire sauce |
1 cup diced cooked chicken |
2 tomatoes, peeled and chopped |
2 cups (8 ounces) shredded monterey jack cheese |
1 avocado, peeled, seeded, and diced |
chopped fresh cilantro leaves |
lime wedges (optional) |
hot sauce (optional) |
Directions:
1. Combine water, bouillon cubes, and 3 tortillas in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally to break up tortillas.
2. Strain broth through a fine-meshed sieve, pressing tortillas through sieve using back of a wooden spoon. Add water to tortilla- broth mixture to equal 6 cups; set aside.
3. Add onion, garlic, jalapeño pepper, and 2 tablespoons oil to Dutch oven; sauté 3 minutes. Stir in reserved tortilla-broth mixture, tomato sauce, salt, cumin, chili powder, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 1 hour.
4. Add chicken and tomatoes to broth; simmer 10 minutes.
5. Cut remaining tortillas into 2- x 1/2-inch strips. Fry strips in remaining oil in a heavy skillet until crisp; drain well on paper towels.
6. Place several crisp tortilla strips in the bottom of each individual bowl; top with 2 tablespoons grated cheese and 1 tablespoon avocado. Ladle soup into each bowl; sprinkle with additional tortilla pieces and cheese. Garnish with cilantro leaves. Serve with lime wedges and hot sauce, if desired.
|
|