mains, poultry, soups

chicken tortilla soup

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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

Heat the oil in a large pot, sauté the onions and garlic for about 2 minutes.  Add the tomatoes, chicken, cilantro, cumin, corn and broth.  Heat through and check for seasonings.

While the soup in heating, heat about 3/4" of oil in an iron skillet.  Stack the tortillas and cut into strips.  

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.