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Tortilla Soup

Source: Quick from Scratch - One Dish Meals
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Rating: 3   Reviews: 8 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
RECIPE INGREDIENTS
6 tablespoons cooking oil
8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar, grated
lime wedges, for serving
Tortilla Soup Recipe at Cooking.com
DIRECTIONS
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.


Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.


In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 4 to 5 minutes. Stir in the avocado.


To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tortilla Soups
 Warm Southwestern Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 807
Fat. Total: 42g
Fiber: 8g
Carbohydrates, Total: 40g
Sodium: 2136mg
% Cal. from Fat: 47%
Cholesterol: 145mg
Protein: 68g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Susan, DC Reviewed: 02/14/2007
Love, love , love this soup. I used 3 baked chicken breasts and shredded them. Also used Rotel (original) for the crushed tomatoes. We served it with a Mxican shredded four cheese and crushed chips instead of frying the strips. Each time you reheat this soup it gets hotter and hotter. My husband who loves everything really hot added Tabasco sauce.
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