Mexican Tortilla Chicken Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	White onions - diced (medium)
2		Garlic cloves - minced
2		Jalapeños - seeded and minced
3		Ripe tomatoes - chopped (medium)
1		Chicken Stock - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Canola oil - for pan-frying
8		Corn tortillas - cut 1/8"-thk strips
1 1/2 cups	93g / 3.3oz	Shredded cooked chicken
2		Avocados - halved, pitted,
		Peeled, and diced
1 cup	146g / 5.1oz	Shredded Jack cheese - (optional)
1/2 cup	8g / 0.3oz	Coarsely-chopped fresh cilantro leaves - for garnish
1		Lime - cut in wedges,
		For serving

Recipe Instructions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapeños, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D40) - from the TV FOOD NETWORK

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