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This is a huge hit in our house, even the kids love it.<br><br><br>
1 tbsp Olive or Canola oil (I use 2 tbsp because the tortillas soak it up)<br><br>
8 whole corn tortillas cut into 1" strips<br><br>
1 cup diced onion<br><br>
5 cloves garlic crushed.<br><br>
1 1/2 tbsp jalapeno peppers (raw if you're badass)<br><br>
1 tbsp canned tomato paste<br><br>
42 ounces canned tomatoes undrained<br><br>
1 tbsp ground cumin<br><br>
63 ounces fat free chicken broth<br><br>
4 whole corn tortillas cut into 1/4" strips<br><br>
2 cooked chicken breast shredded. technically you could just cut the chicken up, but we like the shredded texture better.<br><br>
1 whole avocado sliced<br><br>
1/2 cup sharp shredded cheddar<br><br>
1/2 cup chopped fresh cilantro<br><br>
Heat oil in large pot over medium high heat. Add 1" tortilla strips when oil is hot, cook 2 or 3 minutes until crisp stirring occasionally. Hint: they may not get all that crisp. Don't worry about it. These are for tortilla flavor anyway, not crispness.<br><br>
Add onion, jalapeno and garlic and cook 3 minutes.<br><br>
Add tomato paste and tomatoes - bring to boil and then simmer 10 minutes.<br><br>
Stir in cumin and chicken broth - bring to a boil. Reduce heat to medium and simmer uncovered about 40 minutes.<br><br>
While that's simmering, grill up two boneless chicken breasts. I generally pour a little olive oil on each side and then shake some chili powder on. I use a cast iron grill pan, but outdoor grilling would work as well. Or you could just saute them, but I recommend grilling.<br><br>
When done, set aside and cool for 5 minutes. Shred with fork.<br><br>
When soup is done simmering, pour in batches into a blender or food processor. Process until smooth. This is the pain in the ass part, but makes it smooth and blends all the flavors together. When all is blended, return to pot. Heat until warmed through as needed.<br><br>
While you are blending the soup, throw the 1/4 inch strips of tortilla on a cookie sheet, drizzle with olive oil and bake in 400 degree oven for about 7 minutes until crips and lightly browned.<br><br>
Fill bowls with sliced avocado and shredded chicken. Ladle soup over the top. Then top with a healthy dose of fresh cilantro and shredded cheese. Break up several of the baked tortilla strips on top. And top it all off with a dollop of sour cream and a little squeeze of lime. Serve with cold beer, Corona or Dos Equis preferably. No one would arrest you if you substituted margaritas.<br><br>
You've got yourself a crowd pleasin' killer soup. Don't be put off by the prep time. Def a weekend meal. It does take a couple hours from start to finish but it gives you time to drink beer and snack on tortillas. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Enjoy!
1 tbsp Olive or Canola oil (I use 2 tbsp because the tortillas soak it up)<br><br>
8 whole corn tortillas cut into 1" strips<br><br>
1 cup diced onion<br><br>
5 cloves garlic crushed.<br><br>
1 1/2 tbsp jalapeno peppers (raw if you're badass)<br><br>
1 tbsp canned tomato paste<br><br>
42 ounces canned tomatoes undrained<br><br>
1 tbsp ground cumin<br><br>
63 ounces fat free chicken broth<br><br>
4 whole corn tortillas cut into 1/4" strips<br><br>
2 cooked chicken breast shredded. technically you could just cut the chicken up, but we like the shredded texture better.<br><br>
1 whole avocado sliced<br><br>
1/2 cup sharp shredded cheddar<br><br>
1/2 cup chopped fresh cilantro<br><br>
Heat oil in large pot over medium high heat. Add 1" tortilla strips when oil is hot, cook 2 or 3 minutes until crisp stirring occasionally. Hint: they may not get all that crisp. Don't worry about it. These are for tortilla flavor anyway, not crispness.<br><br>
Add onion, jalapeno and garlic and cook 3 minutes.<br><br>
Add tomato paste and tomatoes - bring to boil and then simmer 10 minutes.<br><br>
Stir in cumin and chicken broth - bring to a boil. Reduce heat to medium and simmer uncovered about 40 minutes.<br><br>
While that's simmering, grill up two boneless chicken breasts. I generally pour a little olive oil on each side and then shake some chili powder on. I use a cast iron grill pan, but outdoor grilling would work as well. Or you could just saute them, but I recommend grilling.<br><br>
When done, set aside and cool for 5 minutes. Shred with fork.<br><br>
When soup is done simmering, pour in batches into a blender or food processor. Process until smooth. This is the pain in the ass part, but makes it smooth and blends all the flavors together. When all is blended, return to pot. Heat until warmed through as needed.<br><br>
While you are blending the soup, throw the 1/4 inch strips of tortilla on a cookie sheet, drizzle with olive oil and bake in 400 degree oven for about 7 minutes until crips and lightly browned.<br><br>
Fill bowls with sliced avocado and shredded chicken. Ladle soup over the top. Then top with a healthy dose of fresh cilantro and shredded cheese. Break up several of the baked tortilla strips on top. And top it all off with a dollop of sour cream and a little squeeze of lime. Serve with cold beer, Corona or Dos Equis preferably. No one would arrest you if you substituted margaritas.<br><br>
You've got yourself a crowd pleasin' killer soup. Don't be put off by the prep time. Def a weekend meal. It does take a couple hours from start to finish but it gives you time to drink beer and snack on tortillas. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Enjoy!
