Tortilla Soup
This hearty and flavorful Chicken Tortilla Soup is a comforting and satisfying dish perfect for any day of the week. Filled with a rich blend of chilies, tomatoes, and chicken, this soup is topped with crispy tortilla strips, creamy avocado slices, and gooey melted cheese, creating a delicious and visually appealing meal. Give this recipe a try and enjoy a bowl of warmth and goodness!
— Constant Cookbook
Ingredients
- 5 dried ancho chilies, soaked in boiling water,
- drained, seeded and chopped
- 4 fresh Anaheim chilies, seeded and chopped
- 3 cups chopped peeled tomatoes
- 1 large white onion, diced
- 7 garlic cloves, minced
- 2 Tbs. canola oil
- 6 cups chicken stock
- 2 cups water
- 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
- 2⁄3 cup chopped fresh cilantro, plus leaves for
- garnish
- Vegetable oil for deep-frying
- 6 corn tortillas, cut into strips 2 inches long
- 6 oz. crumbled
- or shredded jack
- cheese
- 1 avocado, pitted, peeled and sliced
Instructions
- In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.
- In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
- Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
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