Chicken Tortilla Soup

Here is a great recipe that I have perfected and be sure to add the chile, spices and a big squeeze of lime! in this version of the Mexican classic it provides you with a lot more pizazz than the usual parsley and dill. Plus, with avocados and a dollop of sour cream, make it a rich and satisfying soup without being the least bit heavy. Not to say this replaces my mom's chicken noodle broth in my soup repertoire; I'm just saying it occupies a similarly cozy spot. Frying your own toritalls here isn't strictly necessary, but they are undeniably more delicious, crispier and more appealingly rich than anything you can buy!

Ingredients: 1/3 c plus 1 T of EVOO

  • 1 small sweet onion, diced
  • 1 poblano chili - seeded and diced
  • 1 garlic clove, finely chopped
  • 1t of ground cumin
  • 1 chipotle in adobo, seeded and finely chopped
  • 3 C of chicken stock
  • 1 15oz can of whole peeled tomatoes with juice
  • 2 ½ C of shredded cooked chicken (rotisserie)
  • 1 1/2t of kosher salt
  • 6 6-inch whole wheat or corn tortillas
  • sour cream, optional but is great with it for serving)
  • diced avocados, for serving
  • sliced scallions, for serving
  • Fresh cilantro leaves, for serving
  • lime wedges for serveing
  1. In a medium pot, heat 1 T of oil over medium heat. Add the onion and chili and cook until soft - 10min.
  2. Stir in garlic, cumin, and chipotle and cook until soft - 1 min.
  3. Add the stock, tomatoes, chicken and salt. Simmer for 20 minutes, breaking up the tomatoes with a spoon. Turn to low for additional
  4. 20 minutes more, and add a few pinches of fresh cracked pepper.
  5. While the soup simmers, prepare the tortillas if you are using them. Slice the tortillas into 1/2 inch wide strips; cut any long center strips in half crosswise.
  6. Heat the remaining 1/2 c of evoo in a medium skillet over medium heat. Drop in one tortilla to test the oil; if the oil is hot enough, the tortilla strips will sizzle. Fry the tortilla strips in batches, turning them once with tongs until golden brown, 1-2 min per batch.
  7. Transfer the finished tortillas to a paper-towel-lined plate and immediately sprinkle them with salt.
  8. To serve, ladle the soup into warmed bowls and float a handful of tortilla strips in each one. Top with a dollop of sour cream, diced avo and scallions and cilantro. Serve with lime wedges alongside