Tortilla Soup

Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado.

We originally found this recipe at the website of Muir Glen, makers of organic canned tomatoes, and have made a few slight adjustments to it. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.

Tortilla Soup Recipe

Ingredients

• 6 (6-inch) corn tortillas, preferably a little old and dried out
• 1/4 cup canola oil, peanut oil, or other high smoke-point oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 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 avocado
• 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
• Chopped fresh cilantro
• 1 lime, cut into wedges

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