For me, this soup has it all...a little spice, a little crunch, a little melty cheese. AND you can easily put this on the table in under 30 minutes. I did my usual routine after roasting some chickens, making stock, using the leftover chicken in the soup. You can use store bought stock just go with a higher-quality aseptic product (please never used canned or cubes), preferably organic and lower-sodium.
chicken tortilla soup
2 garlic cloves, minced
1 medium onion, diced
1/2 c cilantro, chopped
1 T olive oil
1 T toasted and ground cumin seeds
2 c cooked chicken, roughly chopped or shredded
2 14.5 oz cans of Muir Glen Fire Roasted Tomatoes with Green Chilies *
1/2 c cooked corn (I tossed in some frozen kernels)
8 c chicken broth
salt and pepper to taste
6 corn tortillas
oil for frying
shredded cheese, lime wedges, diced avocado for garnishing
* or diced tomatoes and 2-3 diced jalepenos
When the oil is hot, add about 1/4 of the strips, taking care not to crowd the pan. Quick fry until they start to get hard. I usually remove one to test so I know the color to look for with the others.
Drain on paper towels and season with salt while they are still hot with oil.