>Recipes
Chicken Tortilla Soup
Makes 12 servings
Time to Prepare: 0:15
Time to Cook: 1:15
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Ingredients
1 tbls Vegetable oil, canola 8 med Tortillas, ready-to-bake or -fry, corn 1 cup Onions, raw 1 1/2 tbls Peppers, jalapeno, raw 5 clove Garlic, raw 1 tbls Tomato products, canned, paste, with salt added 42 oz Tomatoes, red, ripe, canned, stewed 1 tbls Spices, cumin seed 63 oz Soup, chicken broth, canned, prepared with equal volume water, commercial 4 med Tortillas, ready-to-bake or -fry, corn 2 cup Chicken, broilers or fryers, breast, meat only, cooked, roasted 1 cup Avocados, raw, California 1/2 cup Cheese, cheddar Diet
1/2 cup Cilantro
Directions
1. Heat oil in a large dutch oven over medium heat. add tortilla strips and cook for 2 minutes, or until crisp, stirring occasionally.
2. Add the onion, jalapeno, and garlic, saute for 3 minutes. Add tomato paste and tomatoes, bring to a simmer and cook 10 minutes.
3. Stir in cumin and broth, bring to a boil. Reduce heat to medium and simmer uncovered for 40 minutes, or until reduced to 8 cups.
4. Place half of the soup in a blender, process until smooth and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium heat until thoroughly heated.
5. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp, set aside.
6. Divide chicken and avocado evenly among the soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro, and tortilla strips.
2. Add the onion, jalapeno, and garlic, saute for 3 minutes. Add tomato paste and tomatoes, bring to a simmer and cook 10 minutes.
3. Stir in cumin and broth, bring to a boil. Reduce heat to medium and simmer uncovered for 40 minutes, or until reduced to 8 cups.
4. Place half of the soup in a blender, process until smooth and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium heat until thoroughly heated.
5. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp, set aside.
6. Divide chicken and avocado evenly among the soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro, and tortilla strips.
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