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Total Time
45mins
Prep 15 mins
Cook 30 mins

Tyler Florence Recipe

Ingredients Nutrition

Directions

  1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil.
  2. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
  3. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  4. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame.
  5. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides.
  6. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  7. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
  8. Top with the diced avocado and fried tortilla strips (and cheese if using).
  9. Garnish with cilantro and serve with lime wedges.