A creamy take on this Texas classic, Tortilla Soup with chicken and avocado.
Ingredients
Soup
3tablespoonsvegetable oil
1onion- diced
4clovesgarlic- roughly chopped
12-15crispy corn tortilla chips
4 to 6vine ripe tomatoes- quartered
1tablespoontomato paste
1tablespoonwhole cumin- freshly toasted
2ancho chiles- seeded
2quartschicken broth
Kosher salt to taste
Garnish Choices
6ouncegrilled chicken breast- pulled or diced, for garnish
1cupcheddar or jack cheese- shredded or cubes
½cupfresh cilantro- chopped, for garnish (optional)
1lime- cut into wedges, for garnish
1Haas avocado- diced or sliced, for garnish
6Crispy corn tortilla chips- broken, for garnish
8stripschipotle or other roasted pepper- optional, for garnish
1cupcorn or hominy
Instructions
Heat a large stainless-steel stock pot with the oil. Add the onion and garlic. Season with a little kosher salt. Stir until soft and translucent. Do not brown.
Add the 12-15 crispy tortilla chips, tomatoes and tomato paste. Stir to completely soak the chips and continue stirring so nothing burns on the bottom of pan. Cook slowly for 3-5 minutes.
Add cumin, chiles and chicken broth. Season to taste with kosher salt. Simmer 15 to 20 minutes
Remove from heat and blend until creamy and smooth.Taste and adjust seasoning. Strain through a medium strainer and keep warm until ready to serve.
To serve, place soup in soup bowl, add chicken and avocado. Top with cheese and cilantro. Squeeze lime into soup just before serving.
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