Recipes from Mexico :: Mexican Soups and Stews
Serves 6.
1 cooked chicken
6 c. (48 oz.) chicken broth
1/4 c. canola (or other vegetable) oil, divided
6 corn tortillas, cut in 1/4-in. strips
1/2 large onion, diced
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chiles
Lime wedges
1/2 c. chopped cilantro
1 c. cubed Mexican cheese, such as queso fresco
or shredded Mexican-style cheese blend
1 avocado, pitted, peeled and diced
Pull meat off chicken and dice into bite-size pieces. Refrigerate until ready to use. Discard skin and bones or place in saucepan with chicken broth. Bring to a simmer, cover and cook about 20 mins. Strain, discarding skin and bones. Refrigerate broth and discard fat from top. (This is optional; you can use plain chicken broth.)
Put 2 Tbsp. 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.
Heat remaining 2 Tbsp. oil in a large saucepan over med. heat. Add onion, cover, reduce heat and cook about 10 mins., until softened. Uncover and add garlic. Cook 1-2 mins. Increase heat to med.
Add tomatoes and about half the tortilla strips. Add the broth, then let it come to a boil. Remove from heat and cool slightly. Puree in the pot using an immersion blender, or in a countertop blender in batches, working carefully.
Return soup to stove over med. heat. Stir in chicken. To serve, place a few tortilla strips in a bowl. Top with soup, then garnish with lime wedges, cilantro, cheese and avocado.
Per serving: 510 calories, 41 g protein, 19 g carbohydrates, 30 g fat, 130 mg cholesterol, 1,600 mg sodium, 4 g fiber. Calories from fat: 53 %
