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Tortilla Soup



This is a great dish all year.  I usually make a basic soup and then  keep several  of the components separate so everyone can individualize their soup.  I love fresh avocado and my daughter likes extra jalapenos. If you would like to make a vegetarian version of this soup, substitute vegetable broth for chicken broth and omit the chicken.

Ingredients

2 Tablespoons vegetable oil 
1 Medium diced onion
2  Small cans hatch green chilies (chopped)
2 Cloves minced garlic
6 Cups good quality chicken broth
1  16 oz can of tomatoes (chopped in food processor)
1 1/2 Tablespoons cumin
3 Chicken breasts
1 Handful chopped cilantro
Salt and pepper to taste

20 small corn tortillas cut into strips; fried in vegetable oil and set aside.

Condiments:

Fresh avocado
Lime wedges
Shredded Mexican cheese mix 
Chopped Jalapeno
Sour Cream

Directions

Season chicken breast with salt, pepper.  Roast chicken until cooked through. Chop or shred chicken and set aside. (I roast the chicken because my family likes the texture of roasted chicken better than the texture when boiled in broth).   In a large soup pot,  saute chopped onion, chopped hatch green chilies and garlic in vegetable oil until onions are translucent.  Add broth, tomatoes, chicken, cumin, cilantro and salt and pepper.  Cook on medium to medium low heat at least twenty minutes to allow flavors to develop.  

Ladle into bowl and top with tortilla strips.  Squeeze lime juice on top and finish with desired condiments.



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