This version of the classic Mexican soup is truly the best chicken tortilla soup!
Tortilla soup encompasses all the things I love best in Mexican cooking.
Do you likesalsa?Avocado?
Sally Vargas
Tortilla soup is like a soup version of my favoriteenchilada, with chicken, and tortilla chips.
Tortilla chips aren’t merely a garnish for this soup.
Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked.
Sally Vargas
Homemade is best, of course, but store-bought tortillas will also work for this recipe.
The tortillas should be a little stale, or dry; they’ll fry up more easily that way.
My guess is that tortilla soup was first invented as a way to use leftover tortillas.
Sally Vargas
That’s just enough heat to dry them sufficiently so they fry easily.
(Save the bones to make homemadechicken stock.)
you’re able to also quicklypoach a few chicken breasts or thighsfor this recipe.
Sally Vargas
Chicken Tortilla Soup
This recipe is easily doubled.
Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.
it’s possible for you to also mix chilies1 Anaheim and a 1/2 jalapeno.)
Sally Vargas
It is best to start with tortillas that don’t have a lot of moisture in them.
Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.
Heat the oil over medium-high heat in a 3-quart pot.
Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp.
Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
Add the chopped onions to the pan, cook for 2 minutes, stirring frequently.
Add the garlic and cook for 30 seconds more.
Add the broth, tomatoes, and salt.
Add the shredded chicken and cook until heated through.
To serve,pit, peel, and cut the avocado into 1-inch pieces.
Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup.
Top with avocado and cheese; garnish with remaining tortilla strips and cilantro.
Serve with lime wedges.
