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Super Bowls of Tortilla Soup

Source of Recipe


John Owen






List of Ingredients



• 1 large onion, chopped
  
• 4 ounces canned diced chiles
  
• 5 cloves garlic, minced
  
• 1/4 cup olive oil
  
• 8 cups chicken stock
  
• 2 cups spicy tomato juice (Snappy Tom)
  
• 2 Tbsp chili powder
  
• 1/2 Tbsp ground cumin
  
• 1 tsp black pepper
  
• Salt to taste
  
• 1 Tbsp Worcestershire sauce
  
• 1/2 Tbsp steak sauce
  
• 1 large tomato, chopped
  
• 1/2 cup cilantro leaves
  
• 8 corn tortillas (6-inch)
  
• Oil for frying
  
• 1 large avocado
  
• 1 tsp lemon juice
  
• 2 cups shredded Monterey jack cheese
  
• 2 lbs. cooked chicken meat
  






Instructions



1. Saute the onion, chiles and garlic in the olive oil. Add the chicken stock, tomato juice, seasonings and chopped tomato. Bring to a boil, reduce heat and simmer for 90 minutes.
   
   
2. While the stock is cooking, use your fingers to shred the chicken meat. Reserve.
   
   
3. Cut tops, bottoms and sides off the stacked tortillas. Cut square block of tortillas into strips 1/2-inch wide by 1-1/2 inches long. Heat oil an inch deep in a skillet, and when it begins to ripple, toss in the tortilla strips by the handful. Stir as they bubble in the oil, and when they begin to turn brown (about 2 minutes), remove with a slotted spoon and let drain on paper towels. Salt lightly and reserve.
   
   
4. Peel and cube the avocado and sprinkle with lemon juice.
   
   
5. When ready to eat, add the chicken meat to the soup stock. Into each soup bowl, divide the avocado hunks plus grated cheese and tortilla strips. Pour very hot soup into the bowls and let your guests add more cheese and tortillas as they wish.
   
   Serves 6