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).
Ingredients:
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
Instructions:
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.
From about.com