Tortilla Soup

This soup is more in honor to the movie “Tortilla Soup” than any soup I ever had as a child. If you don’t want to fool with frying your own tortilla strips use bagged Tortilla chips instead (but they are not as good!). Or you can just eat the toppings (inside joke).

Tortilla Soup

6 corn tortillas

1 cup corn oil

2 tablespoons olive oil

2 cloves garlic, minced

2 14.5-ounce cans chicken broth

1-1/2 cups water

1-1/2 pounds boneless chicken breasts

1 15-ounce can tomato sauce

2 tablespoons cilantro, chopped

1/4 teaspoon powdered cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 to 2 teaspoons chili powder

1 teaspoon oregano

1 4-ounce can diced green chilies

Garnish: Shredded cheddar and Monterey Jack cheeses; sour cream; large avocado, peeled, pitted and chopped; large tomato, seeded and diced.

Cut tortillas in half. Place each tortilla half on cutting board, cut edge in front and from right to left cup into 1/4-inch wide strips. Reserve.

If crispy tortillas strips are desired instead of soft strips: In a large saucepan heat oil over medium-high heat; in batches fry tortilla strips until just golden. Remove to plate and drain on paper towels. Reserve.

In a large sauce pot heat olive oil and cook garlic over medium-high heat 1 minute, stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.

Shred chicken; return to pan. Stir in tomato sauce, cilantro, cumin, salt, pepper, chili powder, oregano and green chilies. Cook on medium-high heat until heated through, stirring occasionally.

To serve place a half-handful of tortilla strips in bottom of large warm bowls. Ladle soup into bowls and garnish with cheeses, sour cream, chopped avocado and diced tomato as you like.