Chicken Tortilla Soup
Brothy chile-tomato soup with shredded chicken, finished with lime, avocado and tortilla strips you fried yourself, like a hero.
Ingredients
- 1 lbboneless skinless chicken thighs
- 1yellow oniondiced
- 3garlic clovesminced
- 1jalapeñoseeded and minced
- 28 ozcanned crushed tomatoes
- 6 cupchicken broth
- 2 tspground cumin
- 1 tspchili powder
- 6corn tortillascut into strips
- 1avocadosliced
- 2limescut into wedges
- 1 bunchcilantro
Instructions
- Heat oil in a heavy pot and brown the chicken thighs on both sides. Set them aside.
- Add the onion, garlic and jalapeño and cook until soft, about 6 minutes.
- Stir in the cumin and chili powder and cook for 30 seconds, until fragrant. Thirty seconds. Not a minute. Spices go from toasty to bitter faster than you'd think.
- Add the tomatoes and broth, put the chicken back in, and bring to a simmer.
- Simmer uncovered for 25 minutes, then shred the chicken and return it to the pot. Two forks. Very satisfying. Work out whatever you need to work out.
- Fry the tortilla strips in a little oil until crisp and drain them on paper towels. Try not to eat them all standing at the stove. I never manage it either.
- Season the soup and serve topped with tortilla strips, avocado, cilantro and a lime wedge.
Kitchen's closed Keep the strips out of the leftovers or they'll go soggy by morning. Soggy strips are just sad noodles.