You would think tortilla soup would be spicy, but this one is kinda mild. I don’t mind it that way, but if you need it to have more kick, you could easly add some hot stuff to it. I would describe it as a tomato onion soup with tortillas in it. The best part is the tortilla garnish. I’ve made it so often I don’t use a recipe anymore, but looking at the recipe list here it seems long. (Maybe that’s because I am being lazy about typing it). Anyway, this recipe is actually really easy once you are familiar with it. Hope you like it.
William-Sonoma Tortilla Soup With Chicken and Avocado
- vegetable oil
- 1 yellow thinly sliced onion
- 2 cloves of garlic
- fresh cilantro, chopped
- 1 cup drained canned plum (Roma) tomatoes (I use a whole can)
- 1/2 teaspoon ground cumin
- 4 cups chicken broth or chicken stock
- 1 skinless, boneless whole chicken breast, shredded
- Salt and Pepper
- 4 corn tortillas
- 1 dried chili (I always skip this, maybe that’s why mine is mild)
- avocado pitted peeled and diced (I skip this, too)
- Monterey Jack Cheese (for garnish)
- squeeze of lime
In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic and 2 tsp of cilantro and saute about 10 minutes. Put all that plus the tomatoes in a blender or food processor until smooth.
Warm another tbsp of oil to the pan and add the tomato mixture and cumin. (Note, when I made this batch I think I got a little happy with the oil. So, if you are one-who-wings-it with recipes, be aware of that less is more with this one). Cook 5 or 6 minutes. Add the chicken stock. Cover and simmer 20 minutes. Add the chicken and salt and pepper and cook a few more minutes.
While the soup is cooking, cut the tortillas into strips and cook them for about 3 minutes in a separate pan of warmed oil. (Keep em moving or they won’t cook evenly). Then place them on a paper towel and put a little salt on them. You can crumble them, but I like them in little strips. You can acutally cook them without oil, but of course they aren’t quite as good.
Garnish with the tortillas, cheese, cilantro, avocado and a squeeze of lime.