Time:

Serves: 4

  • 2 TBS olive oil

  • 2 cups  canola oil for pan-frying
  • 2 medium white onion, diced
  • 3 garlic cloves, minced
  • 2 jalapeño, minced
  • 3 ripe medium tomatoes, chopped
  • 1 quart chicken stock (recipe follows)
  • Salt and freshly ground black pepper
  • 4 corn tortillas, cut into 1/8-inch-thick strips
  • 1½ cups shredded cooked chicken
  • 3 avocado, halved, pitted, peeled, and diced
  • ½ cup coarsely chopped fresh cilantro, for garnish
  • 1 lime, cut in wedges, for serving

MEXICAN TORTILLA CHICKEN SOUP

Recipe courtesy Tyler Florence

(Recipe courtesy of Tyler Florence and JoAnn Cianciulli)

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, tomatoes and jalapeño and cook for 15 minutes until pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 to 25 minutes.

Meanwhile, heat 1-inch of oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Put a pile of shredded chicken in the bottom of 4 soup bowls. Ladle the hot soup over the meat. Top with the diced avocado, cheese, and fried tortilla strips. Garnish with cilantro and lime wedges.

Edited: October 15th, 2009