Rustic Tortilla Soup
Source of Recipe
Lyndaloo - recipe circus
Recipe Introduction
A Chicken in Every Pot by Kate Heyhoe
List of Ingredients
Corn tortilla chips, about 4 large handfuls or more
2 cups grated cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 tablespoon ground red chile
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigsRecipe
1. Before cooking the soup, prepare the soup bowls with the raw ingredients. In each of 4 deep bowls, place a handful of tortilla chips; you may use store-bought ones, but the flavor is better if they are freshly fried. On top of the chips, place 1/4th of each of the following ingredients, in this order: grated cheese, chicken, tomato, and avocado.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent. Add the garlic, cumin, and chile, and cook another 2 minutes. Pour in the chicken stock. When it is boiling hot, squeeze in the juice from the limes.
3. Ladle the chicken broth and onions over the ingredients in each bowl. Top with green onions and sprigs of fresh cilantro and serve immediately, while passing additional chips on the side.
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