It hurts to type this, but Summer will be over before we know it. The upside to Fall, however, is fabulous boots….and soup. One of my favorite soups to make is chicken tortilla. The smokiness of cumin combined with the richness of tomato is just perfect on a semi-warm day. If you have leftover chicken in the fridge, this soup is a great way to put it to use. Add a dollop of sour cream and fried strips of corn tortilla on top if you’re feeling frisky. I hope that you are.
QUICK CHICKEN TORTILLA SOUP
Ingredients (serves 4)
- Whole Chicken, cooked and shredded
- 2 cans of fire roasted tomatoes
- 1 bunch of cilantro
- ½ cup of carrots, chopped
- 1 yellow onion, chopped
- ½ cup of celery, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1 tbs of cumin, adjust as necessary
- 1 tsp of chili powder
- 6 tablespoons cooking oil
- 2 cloves of garlic
- 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 avocado, diced
- 1/4 pound monterey jack or queso fresco cheese
- Sour cream
In a large heavy pot, heat oil over medium heat. Add tortilla strips and cook until golden brown, then remove.
In the same pan, turn heat down and add onion, garlic, carrots, and celery. Cook until soft. Add chicken broth and stir for 2-3 minutes. Take off heat and puree in blender in batches.
Serve in bowl topped with cilantro, cheese, avocado and a dollop of sour cream.