Tortilla Soup

 


Ingredients

  • 6
    corn tortillas (6 inch)
  • 1/4
    cup vegetable oil
  • 1
    small onion, chopped (1/3 cup)
  • 2
    cloves garlic, finely chopped
  • 1
    medium Anaheim, poblano or jalapeño chile, seeded, chopped
  • 1
    carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2
    teaspoon coarse (kosher or sea) salt
  • 1 1/2
    cups shredded cooked chicken
  • 1
    ripe medium avocado
  • 1/2
    cup shredded Monterey Jack cheese (2 oz)
  • Chopped fresh cilantro, if desired
  • 1
    lime, cut into wedges

Steps

1 Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

2 Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

 

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