Ingredients: |
Ingredients: 1 cooked Chicken
6 C. Chicken Broth (48 oz.)
1/4 C. Vegetable oil, divided
6 corntortillias, cut in 1/4" strips
1/2 lg. onion
3 cloves garlic, minced
1 can (10 ounces) diced tomatoes with green chiles
Lime wedges
1/2 C. chopped cilantro
1 C. cubed Mexican cheese
1 avocada, pitted, peeled, and diced
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Directions: |
Directions:Pull meat off chicken and dice into bite-size pieces. Refrigerate until ready to use. Discard skin and bones, or place in saucepan with chicken broth. Bring to a simmer, cover and cook about 20 minutes. Strain, discarding skin and bones. Refrigerate broth and discard fat from top. Put 2 tablespoons oil in a skillet. Workingn in batches if necessary, add tortilla strips and cook until lightly brown and crisp. Remove with a slotted spoon and drain on paper towels. Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion, cover, reduce heat and cook about 10-minutes, until softened. Uncover and add garlic. Cook 1-2 minutes. Increase heat to medium. Add tomatoes and about half the tortilla strips. Bring to a boil, then remove from heat and cool slightly. Puree in the pot using an immersion
blender, or place in a countertop blender, working carefully in batches. Return soup to stove over medium heat. Stir in chicken. To serve, place a few tortilla strips in a bowl. Top with soup, then garnish with lime wedges, clintro, cheese and avocado. |
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