Chicken Tortilla Soup
This soup has it all: it is hearty yet healthful—and full of robust, crowd-pleasing flavor. The broth and tortilla strips may be made in advance, but slice the avocado just before serving. Bonus: Pair it with delicious Apple Crisp Sundaes for the perfect Tex-Mex inspired one-stack meal using the Neat Nest Saucepot set.
Yield:4 Servings
PrintIngredients
2 tablespoons olive oil
4 corn tortillas, cut into thin strips
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried coriander
1 teaspoon chili powder
1 teaspoon ground cumin
8 cups low sodium chicken broth
1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
3/4 teaspoon salt
1 medium avocado, peeled, pitted and cut into 12 slices
3 radishes, thinly sliced
Directions
- Heat the oil in the Farberware Neat Nest 6-Qt Saucepot over medium heat. Add half of the tortilla strips and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to plate lined with paper towel to drain. Repeat with the remaining tortilla strips.
- Return saucepot to the heat and add the onion, garlic, oregano, coriander, chili powder and cumin, cook until the vegetables begin to soften, 2 minutes. Stir in the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium-low. Cover and simmer 20 minutes.
- Add the chicken to the pot, increase the heat to medium and simmer until the chicken is just cooked through, 6-7 minutes. Remove from the heat and stir in cilantro, lime juice, and salt. Ladle soup into 4 bowls. Garnish each bowl with avocado and radishes; top with the tortilla strips.
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