Lunch
Tortilla Soup
Description
Enjoy this spicy version of tortilla soup featuring organic fire roasted tomatoes, chicken and chiles.
Ingredients:
- 6 corn tortillas (6 inch)
- 1/4 cup vegetable oil
- 1 small onion, chopped (1/3 cup)
- 2 cloves garlic, finely chopped
- 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
- 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1/2 teaspoon coarse (kosher or sea) salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe medium avocado
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- Chopped fresh cilantro, if desired
- 1 lime, cut into wedges
Directions:
- Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
- Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
- To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
