Ingredients: |
Ingredients: 12 corn tortillas, 6 sliced lengthwise into 1-inch wide strips and 6 cut into 1 1/2-inch squares
4 tbsp. corn oil
1 large yellow onion, chopped
2 to 3 garlic cloves, chopped
handful of cilantro leaves, coarsely chopped
2 bay leaves
2 tbsp. mild to medium chili powder
1 tsp. ground cumin
49.8 oz. can chicken stock
salt and pepper to taste
15 oz. can diced tomatoes with green chilies
2 rotisserie chicken breasts, skin and bones discarded, meat shredded or diced
2 large avocados
2 limes, cut into wedges
1 small red onion, finely chopped
2 large jalapeño peppers, seeded and chopped
crumbled queso fresco and sour cream for topping
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Directions: |
Directions:Arrange tortilla strips on a baking sheet in a single layer; spray with cooking spray. Bake in a preheated 375º oven for about 15 minutes. Season with salt. Meanwhile, in a soup pot heat 3 tablespoons of oil over medium heat. Add the tortilla squares and cook, stirring, until browned, 2 to 3 minutes. Add the remaining 1 tablespoon of oil, onion, garlic, cilantro, bay leaves, chili powder and cumin; season with salt and pepper. Cook, stirring, until the spices are toasted and the onion is softened, 7 to 8 minutes. Add the stock and tomatoes and bring to a boil. Add the chicken and lower the heat to a simmer until ready to serve. Peel, seed and dice the avocados. Place some at the bottom of each soup bowl and douse with a healthy squeeze of lime juice. Pour the soup into the bowls. At the table, top with red onion, baked tortilla strips, jalapeños, queso fresco and sour cream. Serve with lime wedges. |
This recipe for Mexican Tortilla Soup is from