Tortilla Soup
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
- 1 small onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
- 1 ripe medium avocado
- 1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
- Chopped fresh cilantro
- 1 lime, cut into wedges
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Anaheim, medium (1)
- Avocado, ripe medium (1)
- Cilantro, fresh (1)
- Garlic (2 cloves)
- Lime, wedges (1)
- Onion, chopped (1/2 cup), small (1)
- Tomatoes (1 can)
- Meat
- Chicken, cooked (1 1/2 cups)
- Canned Goods
Chicken broth or homemade chicken stock (4 cups)
- Cooking & Baking
- Grapeseed oil (1/4 cup)
- Salt, coarse (1/2 teaspoon)
- Bread & Baked Goods
- (6-inch) corn tortillas (6)
- Dairy
- Monterey jack cheese (1/2 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published August 25, 2006 (6 years ago).
121 people saved this recipe.
