Tortilla Soup

Tortilla Soup
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon chili powder
  • 2 bay leaves
  • 6 tablespoons cooking oil
  • 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • Lime wedges, for serving
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • + 29 more ingredients
    • 1 avocado, cut into 1/2-inch dice
    • 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
    • 1 ¾ pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
    • 1 ¾ pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
    • 2 bay leaves
    • 2 teaspoons ground cumin
    • 1 avocado, cut into 1/2-inch dice
    • 1 tablespoon paprika
    • 1 onion, chopped
    • 1 ½ quarts canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon cayenne
    • ¼ teaspoon cayenne
    • ¼ pound cheddar, grated
    • ¼ pound cheddar, grated
    • 1 teaspoon ground coriander
    • ¼ cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
    • 1 tablespoon paprika
    • 1 teaspoon chili powder
    • 2 ½ teaspoons salt
    • 4 large cloves garlic, smashed
    • ¼ cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
    • Lime wedges, for serving
    • 2 ½ teaspoons salt
    • 1 ½ quarts canned low-sodium chicken broth or homemade stock
    • 4 large cloves garlic, smashed
    • 1 onion, chopped
    • 6 tablespoons cooking oil
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips. 2. Reduce the heat to moderately low. Add the onio...

View full recipe at My Recipes

Comments

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