I made this soup a couple of days ago when things got really cold. Husband claims it is the best tortilla soup he has ever had and he eats it wherever he can get it. This is a great way to use up leftover chicken or any tortillas that are about to go bad. The recipe comes from a cookbook by Ellise Pierce titled Cowgirl Chef. Ellise is a Texas girl who followed her love to Paris. Since she can't get her favorite meals from home anymore, she has learned to create them with the tools available in France. She has even managed to combine Texan and French cooking into some great original recipes.
Ingredients
1 Onion, diced
8 Garlic cloves, minced
Canola oil
14 Corn tortillas
2 14-oz cans diced tomatoes with juices, preferably fire-roasted
1 Canned chipotle in adobo
4 c Chicken broth
Salt and pepper
1 pound shredded chicken
1 Avocado
Shredded cheese (any kind, preferably cheddar or monterey jack)
1 tsp chili powder
Directions
1. Preheat the oven to 450. Slice 8 tortillas into small strips about 1/2 inch wide. Place in a bowl with the chili powder, 1/2 tsp salt, and a small bit of oil. Toss to coat evenly and spread on a baking sheet. Bake for 15 minutes, turning over halfway to get an even crunch. Place in a bowl to cool.
2. On the same cookie sheet, lay the remaining corn tortillas. Bake for about 15 minutes, turning over halfway. They should be crunchy but not burned.
3. Over medium heat, cook the onions and garlic in a small bit of oil. Allow the onions to brown, about 10 minutes. Place the onions, garlic, whole crisped tortillas, tomatoes, chipotle, salt, and pepper into a blender. Blend until smooth.
4. Pour blended ingredients into a large pot. Add chicken broth and shredded chicken. Stir and let come to a boil. Reduce the heat and allow to simmer for 15 minutes.
5. Top with shredded cheese, avocado, and crispy tortilla strips.
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