El Torito Chicken Tortilla Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 boneless skinless chicken breasts
• 3 quarts chicken broth
• 1 red onion, diced
• 2 carrots, diced
• 1 boiling potato, diced
• 1/4 cup tomato paste
• 1 bay leaf
• 2 garlic cloves, chopped
• 1/2 teaspoon chipotle chile in adobo, pureed
• 1 teaspoon pickled jalapeno pepper, chile seeded chopped
• 1 teaspoon dried mexican oregano
• 1/8 teaspoon cumin
• salt, to taste
• pepper, to taste
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 red bell pepper, diced
• 1 lime, juice of
• 2 tablespoons sweet sherry (preferably harvey's bristol cream)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 4 corn tortillas (cut into thin strips)
• oil
• 1/2 lb monterey jack cheese, shredded
• 8 slices avocados
• fresh cilantro leaves

Recipe

• 1 poach chicken breast in simmering chicken broth until done through, about 10 minutes.
• 2 set aside until cool enough to handle and shred.
• 3 combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
• 4 bring to boil, reduce heat and simmer 20 minutes.
• 5 correct seasoning, if necessary.
• 6 add zucchini, squash, pepper, lime juice and sherry.
• 7 bring again to boil.
• 8 reduce heat and simmer 15 minutes.
• 9 add cilantro and mint.
• 10 stir, then remove from heat.
• 11 to assemble, fry tortilla strips in hot oil until crisp. drain on paper towels and set aside.
• 12 ladle soup into each bowl.
• 13 sprinkle with shredded cheese and tortilla strips.
• 14 garnish each bowl with avocado slice and sprig cilantro. serve at once.