Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 (6 inch) corn tortillas, preferably a little old and dried out
• 1/4 cup peanut oil
• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 cup poblano pepper, chopped
• 4 cups chicken broth or 4 cups stock
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon jalapeno seasoning salt
• 1 1/2 cups shredded cooked chicken
• 1 medium ripe avocado
• 1/2 cup shredded monterey jack cheese
• 1/2 cup chopped fresh cilantro (to taste)
• 1 lime, cut into wedges

Recipe

• 1 if you are starting with somewhat old, dries out tortillas, great. if not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes.
• 2 after baking, cut them into 1/4" strips and fry in half the oil over medium heat until light brown and crisp. remove from pan and drain on paper towels. put aside for later.
• 3 heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. stir in broth, tomatoes, and salt. heat to boiling. reduce heat, cover and let simmer about 15 minutes. add chicken and heat through.
• 4 to serve, put some tortilla strips in the bottom of your bowl and ladle in soup. top with avacado, cheese, cilantro, and any remaining tortillas.
• 5 serve with lime wedges.