It's cooled down considerably in the last couple of days, making the evenings too cool for open windows, officially making it soup season, which I love. There's nothing like a big bowl of steaming yumminess to warm you up.
Tortilla soup is one of my favorites, and this one is excellent. Everyone in my house loved it, my dad was scraping his bowl. Make it for dinner!
Tortilla Soup
from simply recipes
6 (6-inch) corn or flour tortillas, preferably a little old and dried out
1/4 cup vegetable oil
1 small onion, chopped (1/2 cup (I used more like a whole cup))
2 cloves garlic, finely chopped
1 medium jalapeño chile, seeded (leave a few seeds for spice), veins removed, chopped
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can of Rotel diced tomatoes and green chiles, drained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken ( I used more like 2-2 1/2 cups)
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
If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. 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. Reserve.
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 chicken; heat until hot.
To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of 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.
Serves 4.
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