Mexican Tortilla Chicken Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp. extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
salt and frshly ground black pepper
canola oil, for pan-frying
8 corn tortillas, cut into 1/8″ thick strips
1-1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled and diced
1 cup shredded Monterrey Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Instructions:
Place a stockpot over medium heat and coat with 2 Tbsp. of the olive oil. Add the onions, garlic, jalapenos and tomatoes. Cook, while stirring for about 15 minutes until the vegetables begin to cook down. Pour in the stock, season with salt and peper, and simmer for 20 minutes.
Meanwhile, heat an 1″ of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each bowl. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Yields 4 servings.
Recipe by Tyler Florence.