Food Tip Tuesday From Hope Health and Body It Works!- Mexican Tortilla Chicken Soup

Mexican Tortilla Chicken Soup

The real fun here is in the garnishes. If you don't feel like frying the tortillas, lightly crush a few handfuls of tortilla chips instead. (It is highly unlikely you will receive any complaints from the peanut gallery.)

You can make the soup up to four days ahead. When you're ready to serve, reheat and add the lime juice and toppings.

Servings: 4  to 6Prep 30 minsTotal Time 40 mins

For the Soup:

•  2 tablespoons  extra-virgin olive oil
•  2 medium-size onions, chopped
•  2 cloves garlic, minced
•  1 1/2 teaspoons  ground cumin
•  1 teaspoon  ground coriander
•  1 teaspoon  pure chile powder
•  1 14 1/2ounce can crushed tomatoes
•  6 cups  chicken broth, preferably low-sodium
•  Kosher or coarse salt and freshly ground black pepper, to taste
•  3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
•  Canola or vegetable oil, for pan frying
•  6 corn tortillas, halved and cut crosswise into thin strips
•  Juice of 1 lime

To Serve (optional, pick and choose):

•  1 - 2 avocados, peeled and diced
•  1 cup  shredded Monterey Jack cheese
•  1/2 cup  coarsely chopped fresh cilantro
•  Salsa or pico de gallo
•  1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges.

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