Chicken Tortilla Soup
Based on the traditional Mexican soup sopa azteca, this rich broth features crisp fried tortilla strips and creamy slices of avocado.
Ingredients
- 1 med onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 C plus 2 T oil
- 4 C chicken broth
- 1/4 C chopped red bell pepper
- 1 t ground red chiles
- 3/4 t dried basil leaves
- 1/2 t salt
- 1/4 t pepper
- 1 can (15 oz) tomato puree
- 10 corn tortillas, cut into 1/2-inch strips
- 2 C cut-up cooked chicken breasts
- Shredded Monterey Jack or Chihuahua cheese
- Avocado slices
Instructions
- Cook onion and garlic in 2 T oil until tender.
- Add broth, bell pepper, chiles, basil, salt, pepper and tomato puree; simmer 30 minutes.
- Fry tortilla strips in oil until golden.
- Divide tortilla strips and chicken into bowls.
- Pour hot broth over and top with cheese and avocado slices.