Favorite Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 1 green bell pepper
• 1 jalapeno pepper, seeded and chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 3 tablespoons tomato paste
• 6 cups chicken stock (you can substitute chicken broth out of a can if you don't have any chicken stock on hand.)
• 1 lb chicken, trimmed and cut into cubes
• 1/4 cup chopped fresh cilantro leaves (or use dried cilantro is you don't have the fresh version available)
• 2 teaspoons lime juice or 2 teaspoons lemon juice
• 2 cups vegetable oil, for frying
• 6 corn tortillas, cut into 1/4-inch-thick strips
• 1 avocado, peeled, seeded, and chopped, for garnish

Recipe

• 1 in a dutch oven or large heavy pot, heat the oil on medium-high heat.
• 2 add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
• 3 add the tomato paste and cook, stirring, for 1 minute.
• 4 add the chicken stock and bring to a simmer.
• 5 simmer for 20 minutes.
• 6 add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
• 7 add the cilantro and lime juice, and stir well.
• 8 remove from the heat and cover to keep warm.
• 9 heat the oil in a heavy pot or electric fryer to 350 degrees f. add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. remove with a slotted spoon and drain on paper towels. season with salt and pepper or season all.
• 10 ladle the soup into 4 or 6 serving bowls. garnish each serving with the diced avocado, the fried tortilla strips.