Tortilla Soup, Legends Rancho Deluxe

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).

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1 Tbsp canola oil
8 whole corn tortillas, cut into 1-inch strips
1 cup onion, diced
1 1/2 Tbsp jalapeno peppers, seeded and minced
5 cloves garlic, minced
1 Tbsp tomato paste
42 oz. canned tomatoes, undrained
1 Tbsp ground cumin
63 oz. chicken broth
4 whole corn tortillas, cut into 1/4-inch strips
2 cups boneless skinless chicken breasts, cooked and shredded
1 cup avocado, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup fresh cilantro


Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla slices and cook 2 minutes or until crisp, stirring occasionally.

Add the onion, jalapeno, and garlic and saute 3 minutes.

Add tomato paste and tomatoes, and bring to a simmer and cook 10 minutes.

Stir in cumin and broth and bring to a boil.

Reduce heat to medium and simmer uncovered for 40 minutes or until reduced to 8 cups.

Place half of the soup in a blender and process until smooth. Pour into a bowl and repeat the procedure with the remaining soup. Return the pureed soup to the pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400° for 7 minutes or until crisp. Set aside.

Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro, and tortilla strips.