master

Dinner: Changing the Game

Tortilla Soup

olive oil

small onion

poblano chile or green bell pepper

garlic clove

ground cumin

chipotle in adobo

chicken stock

canned whole peeled tomatoes

shredded cooked chicken

6-inch corn tortillas

avocado

kosher salt

sour cream for serving

scallions

fresh cilantro leaves

lime wedges

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

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

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

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.

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.

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.