This flavorful soup is truly a revelation– its vibrant color and deep flavor, highlighted with a bit of spice, make it a delicious choice for the family, and for entertaining.
- 6 Tbsp cooking oil
- 8, 6-inch corn tortillas, halved and cut into 1/4-inch strips
- 1 onion, chopped
- 4 large cloves of garlic, smashed
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1-1/2 qts low-sodium chicken broth, or homemade stock
- 3 cups canned crushed tomatoes in thick puree (1, 28-ounce can)
- 2 bay leaves
- 2-1/2 tsp salt
- 1/4 cup lightly-packed cilantro leaves, plus 3 Tbsp chopped cilantro
- 1-3/4 lbs boneless, skinless chicken breasts, cut into 3/4-inch pieces (I prefer cooking chicken ahead of time)
- 1 avocado, cut into 1/2-inch dice
- 1/4 lb cheddar, grated
- lime wedge, for serving
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining strips.
Reduce the heat to moderately low. Add the onion, garlic and spices, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot. Alternately use an immersion blender, and puree directly in the pot. Add the chicken, bring the soup back to a simmer, and simmer until chicken is just cooked through, about 1 minute. Alternately, add previously cooked chicken, and simmer until warm. Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with lime wedges.
Recipe slightly modified from Food and Wine dot com
