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Chicken Tortilla Soup from Marsha

Source of Recipe

Marsha


List of Ingredients

1 cooked chicken
6 cups (48 ounces) chicken broth
¼ cup vegetable oil, divided
6 corn tortillas, cut in ¼-inch strips
½ large onion, diced
3 cloves garlic, minced
1 can (10 ounces) diced tomatoes with green chiles
Lime wedges
½ cup chopped cilantro
1 cup cubed Mexican cheese, such as queso fresco, or shredded Mexican-style cheese blend
1 avocado, pitted, peeled and diced



Recipe

Pull meat off chicken and dice into bite-size pieces. Refrigerate until ready to use. Discard skin and bones, or place in saucepan with chicken broth.

Bring to a simmer, cover and cook about 20 minutes. Strain, discarding skin and bones. Refrigerate broth and discard fat from top.

Put 2 tablespoons oil in a skillet. Working in batches if necessary, add tortilla strips and cook until lightly brown and crisp. Remove with a slotted spoon and drain on paper towels.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion, cover, reduce heat and cook about 10 minutes, until softened. Uncover and add garlic. Cook 1-2 minutes. Increase heat to medium.

Add tomatoes and about half the tortilla strips. Bring to a boil, then remove from heat and cool slightly. Puree in the pot using an immersion blender, or place in a countertop blender, working carefully in batches.

Return soup to stove over medium heat. Stir in chicken. To serve, place a few tortilla strips in a bowl. Top with soup, then garnish with lime wedges, cilantro, cheese and avocado.