Saturday, April 1, 2017

Easy Mexican Tortilla Soup with Roasted Chicken

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Easy Mexican Tortilla Soup with Roasted Chicken

Easy Mexican Tortilla Soup with Roasted Chicken Very easy and simple to make. This is a family favorite.Great for everyday or to serve to guests.
  • ¼ cup olive oil
  • 1 yellow onion, thinly sliced
  • 6-8 cloves garlic, minced
  • ½ tsp ground cumin
  • kosher salt and freshly ground pepper
  • 4 cups chicken broth, low sodium
  • 1-3 cups shredded chicken
  • 1 28 oz can fire roasted diced tomatoes
  • ¼ cup lime juice, freshly squeezed
  • ½ cup cilantro leaves, finely chopped
  • 6-8 6-inch corn tortillas, cut in half, then into ¼" strips
  • 1 avocado, cubed
  • ½ cup shredded Monterey Jack cheese
  1. In a large stockpot over a medium-low flame, heat 2 tablespoons of the olive oil. Add the onions and sauté them until they are soft, about 10 minutes. Add the garlic, cumin, ¼ teaspoon salt, and a generous grinding of pepper, and sauté the mixture another minute.
  2. Add the chicken broth, raise the flame to high, and bring it to a simmer. Add the shredded chicken, tomatoes, lime juice, and cilantro. Season to taste with more salt and freshly ground pepper if needed. Remove the stockpot from the heat and cover.
  3. Meanwhile, in a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the tortilla strips and allow them to brown, stirring occasionally, about 5 minutes. Sprinkle them with salt.
  4. To serve, ladle soup into bowls, top with cubed avocado, shredded cheese, and a handful of tortilla strips.

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