Is there anything better than walking into the house after a day at work and having the house filled with the fragrance of cooking soup? Let me answer that obviously rhetorical question with an emphatic NO, especially when it is this absolutely fanatstic Chicken Tortilla Soup that w's friend Sue turned her on to. This is a pretty awesome bowl of south-of-the-border warmth, especially on a cold, drizzly evening here in the NW. w said it was incredibly easy to throw together, which is belied by its rich, complex aroma and flavor that would make you think it had been cooking for hours. And the strips of tortilla that you throw in part way through act as a thickener, adding texture and feel, then the avocado and sharp cheddar take it over the top. This is definitely on the regular soup rotation. A great main course, it would also be a perfect first course soup at your next fiesta!
Chicken, Avocado, and Tortilla Soup
1/3 cup chopped onion
3 cloves garlic peeled and chopped
3/4 tsp ground cumin
3/4 tsp dried oregano
1/4 tsp chili powder
1/4 tsp pepper
8 cups (64oz) chicken broth
1 14oz can diced tomatoes
1 4oz can diced green chilies
10 corn tortilla
1 1/2 lb boned chicken breast or thighs
1 firm ripe avocado
2 tbsp chopped cilantro
1/2 cup shredded sharp cheddar cheese
In a medium 5-6 quart pan over medium heat, stir onion, garlic, cumin,
oregano, chili powder, and pepper until spices are fragrant, about 1
minute. Add broth, tomatoes (including juice) and green chilies,
cover, and bring to boil over high heat.
Meanwhile stack tortillas and cut into 1/8 inch strips. Add to
boiling broth. Reduce heat, cover and simmer for 15 minutes.
Rinse chicken and cut into 1/2 inch pieces. Peel avocado and thinly slice.
Add chicken to broth and return to a boil over high heat. Reduce
heat, cover, and simmer until chicken is cooked (cut to test), about 5
minutes. Stir in cilantro and salt to taste. Ladle into soup bowls,
garnish with avocado and add cheese to taste.