Recipe by Mom-of-Four
I have made this soup many, many times. It always goes over well, even with company. Hope you enjoy it, too!!!
- 6 (6 inch) corn tortillas, preferably a little old and dried out
- 1⁄4 cup peanut oil
- 1⁄2 cup onion, chopped
- 2 garlic cloves, finely chopped
- 1⁄2 cup poblano pepper, chopped
- 4 cups chicken broth or 4 cups stock
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon jalapeno seasoning salt
- 1 1⁄2 cups shredded cooked chicken
- 1 medium ripe avocado
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup chopped fresh cilantro (to taste)
- 1 lime, cut into wedges
Directions See How It's Made
- If you are starting with somewhat old, dries out tortillas, great. If not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes.
- After baking, cut them into 1/4" strips and fry in half the oil over medium heat until light brown and crisp. Remove from pan and drain on paper towels. Put aside for later.
- Heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. Stir in broth, tomatoes, and salt. Heat to boiling. Reduce heat, cover and let simmer about 15 minutes. Add chicken and heat through.
- To serve, put some tortilla strips in the bottom of your bowl and ladle in soup. Top with avacado, cheese, cilantro, and any remaining tortillas.
- Serve with lime wedges.