Chicken Tortilla Soup

Submitted by Markh7

"Southwestern Standard"

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 -3 fresh garlic cloves, minced (or 1/2 t garlic powder)
• 1 (28 ounce) can crushed tomatoes
• 2 large fresh tomatoes, diced
• 2 -3 large anaheim chilies, diced (clean and strip seeds and pith)
• 6 cups chicken stock or 6 cups broth
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 dash black pepper
• 1 dash cayenne pepper
• salt
• 6 -8 skinless chicken thighs (may substitute 18 oz canned chicken or 3 split breasts) or 6 -8 skinless chicken drumsticks (may substitute 18 oz canned chicken or 3 split breasts)
• 4 -6 corn tortillas, cut in strips and fried crisp
• 1 large ripe avocado
• 1⁄2 cup sour cream, to taste
• 1⁄2 cup fresh cilantro (to garnish)
• 1 lime

directions

1. Grill or fry chicken till juices run clear. De-bone and set aside.
2. Combine fresh tomatoes 1/2 of the onion the and Anaheim Chiles in blender and puree until soupy and chunks are gone.
3. In a large stockpot,heat olive oil over medium heat. Add remaining onion and sauté until translucent, about 2 minutes. Add garlic and the tomato, onion and chili mixture from blender.
4. Add chicken stock, cumin, chili powder, black pepper, cayenne and salt. Simmer over medium heat for 20 minutes.
5. Dice the grilled chicken and add to soup just before serving.
6. Garnish each serving with crispy tortilla strips, large chunks of avocado, a dollop of sour cream and a few cilantro leaves.
7. Add a squeeze of lime juice, if desired.