Tortilla Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the soup:
4 skinless chicken thighs (about 1 1/2 lbs.)
1 can (14.5 oz.) reduced-sodium chicken broth
1 jalapeño chile, diced (with seeds for more heat)
6 corn tortillas (6-inch)
3 T. canola oil
Coarse salt
For the garnish:
1 cup shredded Monterey Jack cheese (5 oz.)
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted and diced
1/4 cup cilantro sprigs
1 lime, cut in wedges
|
|
Directions: |
Directions:Preheat the oven to 400º F. In a large pot, bring the chicken, broth, jalapeño and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.
Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2-inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.
Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 tsp. salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish as desired. |
|
Personal
Notes: |
Personal
Notes: Planning ahead:
The chicken can be cooked up to a day in advance; cool, then store the chicken and cooking liquid separately in the refrigerator. Shred the meat just before using.
You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.
|
|
This recipe for Tortilla Soup is from