Recipe | Chicken Tortilla Soup
http://www.philly.com/mld/inquirer/living/food/14386488.htm
Makes 6 servings
1 cooked chicken
6 cups (48 ounces) chicken broth
1/4 cup vegetable oil, divided
6 corn tortillas, cut in 1/4-inch strips
1/2 large onion, diced
3 cloves garlic, minced
1 (10-ounce) can diced tomatoes with green chiles
Lime wedges
1/2 cup chopped cilantro
1 cup cubed Mexican cheese, such as queso fresco, or shredded
Mexican-style cheese blend
1 avocado, pitted, peeled and diced
1. Pull the meat off the chicken and dice into bite-size pieces.
Refrigerate until ready to use. Discard the skin and bones, or place in
a saucepan with chicken broth.
2. Bring the broth to a simmer, cover, and cook about 20 minutes.
Strain, discarding the skin and bones. Refrigerate the broth and
discard the fat from the top.
3. Put 2 tablespoons oil in a skillet. Working in batches if necessary,
add tortilla strips and cook until lightly brown and crisp. Remove with
a slotted spoon and drain on paper towels.
4. Heat the remaining 2 tablespoons oil in a large saucepan over medium
heat. Add the onion, cover, reduce heat and cook about 10 minutes,
until softened. Uncover and add the garlic. Cook 1 to 2 minutes.
Increase heat to medium.
5. Add the tomatoes and about half the tortilla strips. Pour in the
chicken stock and bring to a boil, then remove from heat and cool
slightly. Puree in the pot using an immersion blender, or place in a
countertop blender, working carefully in batches.
6. Return the soup to the stove over medium heat. Stir in the chicken.
To serve, place a few tortilla strips in a bowl. Top with soup, then
garnish with lime wedges, cilantro, cheese and avocado
-From the Charlotte Observer
Per serving: 513 calories, 56 grams protein, 22 grams carbohydrates, 3
grams sugar, 22 grams fat, 152 milligrams cholesterol, 548 milligrams
sodium, 5 grams dietary fiber.