Prep 10 mins
Cook 45 mins
My little brother was quite a picky eater when he was growing up and gave my mom trouble on most meals. I started making this in high school and my mom and I were both suprised when he ended up having 4 bowls in one sitting. We actually ended up having to supplement dinner that night with leftovers because he ate most of the pot. I know this looks like a lot of ingredients, but it does go together rather easily.
- 6 tablespoons oil
- 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 quarts chicken stock
- 3 cups canned crushed tomatoes in puree
- 2 bay leaves
- 2 1⁄2 teaspoons salt
- 1⁄4 cup lightly packed cilantro leaf
- 1 3⁄4 lbs chicken breasts, cubed
- 3 tablespoons chopped cilantro
- 1 avocado, diced
- 1 cup grated cheddar cheese
- 1⁄2 cup sliced black olives
- 1⁄2 cup sour cream
- 2 limes, cut into wedges
- hot sauce
- In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until they are a pale golden color. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. Bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
- Add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
- Before serving add the remaining tortilla strips. Serve with garnishes of choice.