Tortilla Soup recipe (Soup)

Ingredients

Yield: 4 servings

6		(6-inch) corn tortillas
¼	cups	vegetable oil
1		small onion, chopped (1/3 cup)
1		cloves garlic, finely chopped
1		medium Anaheim, poblano or jalapeño chile, seeded, chopped
1		carton (32 oz) reduced-sodium chicken broth
1	can	Muir Glen® organic fire roasted diced tomatoes, undrained
½	teaspoons	coarse salt
1½	cups	shredded cooked chicken
1		ripe medium avocado
½	cups	shredded Monterey Jack cheese
some		Chopped fresh cilantro, if desired
1		lime, cut into wedges

Posted by MayLoL on Jul 12, 2008

Instructions

Cut tortillas in half; cut halves into ¼-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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