Mexican chicken tortilla soup

  • Mexican chicken tortilla soup

    Mexican chicken tortilla soup Associated Press

 
Posted1/1/2019 6:00 AM

For the soup:

2 tablespoons extra-virgin olive oil

                                                                                                                                                                                                                       
 

2 medium-size onions, chopped

2 cloves garlic, minced

1½ teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon pure ancho chili powder

1 can (14½ ounces) 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 (about 1½ pounds)

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 or 2 avocados, peeled and diced

1 cup shredded Monterey Jack cheese

½ cup coarsely chopped fresh cilantro leaves

Salsa or Pico de Gallo

1 lime, cut into wedges

Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, 5 minutes. Stir in the cumin, coriander, and chili 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 lower 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.

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Meanwhile, pour the 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 they are 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.

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

Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa and lime wedges. Serves 4 to 6.

Nutrition information per serving: 291 calories; 95 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 65 mg cholesterol; 362 mg sodium; 23 g carbohydrate; 4 g fiber; 7 g sugar; 26 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at themom100.com/about-katie-workman/.

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