Mexican Tortilla Soup
(from michaelsrobin’s recipe box)
Source: fromthegalley.blogspot.com (from RecipeThing user largomason)
Categories: Dinner
Ingredients
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 2 onions, chopped
- 1/2 bell pepper (capsicum), red or green, chopped
- 2 jalapeno chili peppers, diced
- 2 chicken breasts, skinless
- 3 tomatoes, chopped
- 2 tsps cumin
- 4 cups chicken stock
- 1 cup corn, canned (drained) or frozen
- 1 Tbsp tomato paste
- salt and pepper
- To Serve:
- 8 corn [or flour] tortillas, cut into 1/8" thick strips
- canola oil, for pan-frying
- 2 avocado, halved, pitted, peeled, diced (optional)
- 1 cup Jack cheese (optional)
- 1/2 cup fresh cilantro leaves, chopped (optional)
Directions
-
In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.
-
Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).
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Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.
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While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.
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Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges.