This is still one of the most requested recipes from my old blog, Food on the Food. Like so many great recipes, this soup recipe was shared with me by a friend, and now I pass it to you.
Tortilla Soup
¼ cup vegetable oil
4 6-inch corn tortillas, halved and cut into strips
8 6-inch corn tortillas, cut into bite-sized pieces
1 medium onion, chopped
6 garlic cloves, minced
½ cup cilantro, chopped
1 15-oz. can diced tomatoes in juice
6 cups chicken or turkey broth
1 Tbsp. ground cumin
2 tsp. chili powder
2 bay leaves
4 skinless chicken breast halves or thighs
¼ tsp. cayenne pepper
2 cups sharp cheddar cheese, shredded
2 avocados, pitted & diced
Sour cream
Heat the oil in small skillet. Add the tortilla strips in batches, frying until golden. Drain on paper towels. Salt well and set aside.
Pour the frying oil into large, heavy pot over high heat. Add the remaining tortilla pieces (not the ones you just fried, the other ones), onion, garlic, and cilantro, and sauté about 3 minutes. Stir in the tomatoes with juices, and bring to a boil. Add the broth, cumin, chili powder, and bay leaves. Return to a boil. Add the chicken and cayenne pepper, and reduce the heat. Simmer until the chicken is cooked through, about 15 minutes. Remove the soup from the heat. Using a slotted spoon, remove the bay leaves. Transfer the chicken to a plate and let it cool. Shred the chicken and return it to the soup. Ladle into bowls. Top with shredded cheese, diced avocado, a dollop of sour cream, and the fried tortilla strips.
