Lively Tortilla Soup
A delectable, spicy chicken and tortilla soup that is sure to become a family favorite. Omit the cayenne pepper for a tamer version.
3 tablespoons vegetable oil - divided use
8 corn tortillas, chopped
1 1/2 teaspoons chopped garlic
4 cups chicken broth
2 cups chopped onion
1 (14.5-ounce) can diced tomatoes
3/4 cup tomato paste
1/4 cup fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3 bay leaves
1/4 cup chopped fresh cilantro
2 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon white pepper
1 avocado, pitted, peeled and sliced for accompaniment
Shredded Monterey Jack cheese for accompaniment
- In a large kettle heat 1 tablespoon oil. Add tortillas and garlic. Sauté until tender. Add broth, onion, tomatoes, tomato paste, lime juice, cumin, cayenne pepper and bay leaves. Simmer for 20 minutes. Add cilantro.
- Remove the bay leaves then blend the mixture briefly in a food processor. Strain.
- In a saucepan over medium heat, cook chicken breasts in 1 tablespoon oil, cool and cut into strips. Add the chicken to the soup with salt and white pepper. Heat thoroughly. Serve topped with avocado and Monterey Jack cheese.
Makes 8 servings.