Favorite Chicken Tortilla Soup

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
  • Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
  • Add the tomato paste and cook, stirring, for 1 minute.
  • Add the chicken stock and bring to a simmer.
  • Simmer for 20 minutes.
  • Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
  • Add the cilantro and lime juice, and stir well.
  • Remove from the heat and cover to keep warm.
  • Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All.
  • Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.
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