MEXICAN TORTILLA CHICKEN SOUP
Start to finish: 45 minutes Servings: 4 to 6
For the soup:
2 tbsp (30 mL) extra-virgin olive oil 2 medium-size onions, chopped 2 cloves garlic, minced 1½ tsp (7.5 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) pure ancho chili powder 1 can (14 oz/396 g) crushed tomatoes 6 cups (1.5 L) chicken broth, preferably low-sodium Kosher or coarse salt and freshly ground black pepper, to taste 3 skinless, boneless chicken breasts (about 1½ lb/680 g) Canola or vegetable oil, for panfrying 6 corn tortillas, halved and cut crosswise into thin strips Juice of 1 lime
To serve (optional, pick and choose):
1 or 2 avocados, peeled and diced 1 cup (250 mL) shredded Monterey Jack cheese ½ cup (125 mL) coarsely chopped fresh cilantro leaves Salsa or Pico de Gallo 1 lime, cut into wedges
1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, 5 minutes.
2. Stir in the cumin, coriander, and chili powder and cook until fragrant, 1 minute.
3. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat.
4. Add the chicken breasts and lower the heat to medium-low. Simmer uncovered (don’t let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes.
5. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.
6. Meanwhile, pour the oil to a depth of 1 inch (2.5 cm) into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels.
7. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly coloured, about 2 minutes. Remove with a slotted spoon to the plate, and sprinkle lightly with salt while they are still hot.
8. Shred the slightly cooled chicken, and stir it and the lime juice into the soup.
9. Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa and lime wedges.