Tortilla Soup

•Dinner: Changing the Game

Ingredients

  • 6 tbsp olive oil
  • 1 small onion
  • 1 poblano chile or green bell pepper
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 chipotle in adobo
  • 3 c chicken stock
  • 15 oz canned whole peeled tomatoes
  • 2 c shredded cooked chicken
  • 4 6-inch corn tortillas
  • 1 avocado
  • kosher salt
  • sour cream for serving
  • scallions
  • fresh cilantro leaves
  • lime wedges

Instructions

1

In a medium pot, heat 1 T olive oil over medium heat. Add the onion and chile and cook until soft, 7-10 minutes.

2

Stir in the garlic, cumin, and chipotle, and cook for 1 minute.

3

Add the stock, tomatoes, chicken, and salt. Simmer for 20 minutes, breaking up the tomatoes with a spoon.

4

While the soup simmers, slice the tortillas into 1/2 inch wide strips, cutting the long center strips in half crosswise. Heat the remaining olive oil in a medium skillet over medium-high heat. Drop in one tortilla strip to test.

5

When the oil is hot enough, fry the tortilla strips in small batches turning once with tongs until golden brown, about 1-2 minutes per batch. Transfer to a paper-towel-lined plate and immediately sprinkle with salt.

6

To plate, ladle the soup into warmed bowls and float a handful of tortilla strips in each. Top with a dollop of sour cream, diced avocado, sliced scallions, and cilantro. Serve with lime wedges alongside.