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Tortilla Soup

List of Ingredients




Mesquite chips
8 skinned and boned chicken breast halves
16 medium tomatoes (about 8 1/2 pounds)
2 large onions, peeled and cut into eighths
1 tablespoon vegetable oil
2 poblano chile peppers
3 garlic cloves, minced
2 (10-ounce) packages 6-inch corn tortillas, cut into thin strips and divided
5 (14 1/2-ounce) cans chicken broth
4 (14 1/2-ounce) cans beef broth
1 (8-ounce) can tomato sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 cup vegetable oil
2 cups (8 ounces) shredded colby-Monterey Jack cheese blend
1 avocado, peeled and diced



Recipe



WRAP mesquite chips in heavy-duty aluminum foil; punch holes in top of foil. (Soak chips if using charcoal grill.) Place over medium-high heat (350° to 400°).
GRILL chicken, covered with grill lid, 6 minutes on each side or until done. Remove chicken; chop and set aside.
PLACE tomatoes and onion on a large piece of heavy-duty aluminum foil. Brush with 1 tablespoon oil; fold foil to seal. Place on food rack. Grill, covered with grill lid, 10 minutes. Place chile peppers on food rack with foil-wrapped vegetables, and grill, covered with grill lid, 10 minutes.
PEEL peppers, remove seeds, and chop.
PROCESS one-third tomato and onion mixture in a food processor until smooth. Press through a wire-mesh strainer into a bowl, discarding solids; transfer to a Dutch oven. Repeat procedure twice with remaining tomato and onion mixture. Stir in chopped peppers and garlic.
ADD half of tortilla strips and next 8 ingredients to tomato mixture. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in chicken. Refrigerate up to 3 days, or freeze up to 3 months, if desired. Thaw in refrigerator overnight.
POUR 1/2 cup oil into a large skillet. Fry remaining tortilla strips in hot oil until crisp. Drain on paper towels.
TOP servings with crisp tortilla strips, cheese, and avocado. Yield: 22 cups.

Prep: 45 min.; Cook: 1 hr., 15 min.