Chicken Tortilla Soup

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READY IN: 2hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 4 tablespoons of oil in a skillet. Cut tortillas into 1/2" strips and fry in oil until golden and crispy. Dry on paper towels and save for later.
  • Add more oil (if needed) to skillet. Cut pasilla chiles crosswise in rings and fry in oil for about 1 minute. Dry on paper towels and save for later.
  • Roast tomatoes, onion and garlic in broiler for about 10 minutes. Garlic may be done sooner. Peel charred skin from tomatoes and dice. Finely dice onion and garlic.
  • In soup pot, heat 3 tablespoons of oil on low. Cut chicken into bite-size chunks and add to soup pot. Raise heat to high and cook chicken until done on all sides, about 2-3 minutes.
  • Add onions, garlic, chili powder, cumin, pepper and 1 tablespoon lime juice. Stir and cook for another 2 minutes.
  • Add broth, tomatoes, pico de gallo, epazote and frozen corn. Stir. Bring to a boil. Reduce heat to medium and cover. Continue boiling for 15 minutes.
  • Stir. Reduce heat to low and lightly simmer for 1-2 hours. Stir occasionally.
  • Add pasilla chiles and continue to simmer for 15 minutes. Taste test and season as desired.
  • Peel and dice avacados, then place in a bowl and stir lightly with 2 tablespoons lime juice.
  • To serve, place tortilla strips in bowl first, sprinkle with cheese, then ladle soup on top. Garnish with lime wedge, cilantro and avacados.
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