RCI-SP.003.0694.001
Tortilla Soup with Grilled Chicken, Avocado and Cheddar Cheese
Tortilla Soup with Grilled Chicken, Avocado and Cheddar Cheese from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- garlic2 tbspminced
- Spanish yellow onion1 smallchopped
- [{Anaheim chiles2 unitseeded
- 4 tbsp
- dozen corn tortillas1 unitcut into thin strips
- can whole peeled tomatoes with juice10 oz
- 4 cups
- ½ unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Heat ¼ cup olive oil in a large pot over medium heat and sauté the minced garlic and chopped Spanish yellow onion for 3-4 minutes until softened and fragrant.
2
Add the seeded Anaheim chiles and cook for 2 minutes, stirring occasionally to release their flavors.
2 minutes
3
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly and adheres to the vegetables.
2 minutes
4
Pour in the 10 oz can of whole peeled tomatoes with juice, breaking up the tomatoes with a spoon as they incorporate.
1 minutes
5
Add the 4 cups of chicken stock and bring the mixture to a gentle simmer over medium heat.
3 minutes
6
Season the broth with cayenne, ground cumin, and chili powder to taste, then adjust salt as needed; simmer for 20-25 minutes to allow flavors to meld.
25 minutes
7
While the soup simmers, fry the tortilla strips in olive oil in a separate skillet over medium-high heat until crispy and golden, approximately 3-4 minutes; drain on paper towels.
8
Grill the chicken until cooked through and lightly charred, according to the thickness and your grill's specifications.
8 minutes
9
Slice the grilled chicken into bite-sized pieces.
10
Halve the avocados and remove the pit, then slice the flesh into thin strips.
11
Chop the cilantro and shred or cube the cheddar cheese.
12
Ladle the hot tortilla soup into bowls and top each serving with crispy tortilla strips, sliced grilled chicken, avocado slices, cheddar cheese, and fresh cilantro.