Ingredients: |
Ingredients: 6 TBS Oil
8 ea 6" Corn Tortillas, halved and cut crosswise into 1/4-inch strips
6 oz Onion, chopped
4 ea Garlic Cloves, smashed
1 TBS Paprika
2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Chili Powder
1/4 tsp Cayenne
1 1/2 Qt Chicken Stock
28 oz Crushed Tomatoes
2 ea Bay Leaves
2 1/2 tsp Kosher Salt
1/4 Cup Cilantro Leaves, (plus 3 TBS) lightly packed
1 3/4 lb Boneless Skinless Chicken Breasts, cut into 3/4-inch pieces
1 ea Avocado, cut into 1/2" dice
1/4 lb Queso Blanco, grated
Lime Wedges (garnish)
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Directions: |
Directions:1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.
4. Hot hot at 145F for service.
5. To serve, pour in the soup. Top with tortilla strips and queso blanco cheese. Sprinkle with the chopped cilantro and serve with the lime wedges." |
This recipe for Tortilla Soup is from