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Spicy tortilla soup

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Ingredients/Components

vegetable oil
ground red pepper - 1/16 tsp
cloves garlic, minced - 3 item
chili powder - 1 tsp
chicken broth - 1 qt
bay leaf - 1 item
shredded Cheddar cheese - 1 c
ground cumin - 1/2 Tbsp
large onion, chopped - 1/2 item
corn tortillas - 2 item
can tomato puree - 1 3/4
chopped fresh cilantro - 1/2 Tbsp
corn tortillas, chopped - 2 item
skinned, boned chicken breast halves, cut into strips - 1 lb
avocado, peeled, seeded and cubed - 1 item

How to make spicy tortilla soup:

Position knife blade in food processor bowl; add chopped onion and process until smooth. Measure 1/2 cup onion puree and set aside; reserve any remaining puree for other uses.

Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; cook 2 chopped tortillas, garlic and cilantro in hot oil until tortillas are soft. Add 1/2 cup onion puree, tomato puree and next 5 ingredients. Bring to a boil, reduce heat and simmer 30 minutes. Remove and discard bay leaves.

Cut 1 1/2 tortillas into thin strips. Pour oil to depth of 1-inch into large, heavy skillet. Fry strips in hot oil over medium heat until browned. Remove tortillas, reserving 1/2 tablespoon oil in skillet; drain tortillas on paper towels and set aside. Add chicken strips to skillet and cook about 10 minutes, until done. Spoon soup into bowls; add chicken strips, avocado and cheese. Top with tortilla strips. Serve immediately. Yield: 5 1/2 cups.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:

3.8

Average rating: 3.8, total votes: 8

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sugar, milk, salt, water, cans chicken broth, can tomato sauce, hamburger