Tortilla Soup Recipe
8-10 (6-inch) corn tortillas
1/4 cup oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1 1/2 cups shredded cooked chicken
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro
1 lime, cut into wedges
1. Cut tortillas in half, cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels and set aside.
2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add cooked chicken; heat until hot.
3. Divide half of tortilla strips among 4 individual serving bowls add in the soup. Top with cheese and garnish with remaining tortilla strips and cilantro. Serve with lime wedges.