Ingredients
| 6 | (6-inch) corn tortillas | | 1/4 | cup vegetable oil | | 1 | small onion, chopped (1/3 cup) | | 2 | cloves garlic, finely chopped | | 1 | medium Anaheim, poblano or jalapeño chile, seeded, chopped | | 1 | carton (32 oz) reduced-sodium chicken broth | | 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained | | 1/2 | teaspoon coarse salt (kosher or sea salt) | | 1 1/2 | cups shredded cooked chicken | | 1 | ripe medium avocado | | 1/2 | cup shredded Monterey Jack cheese (2 oz) | | Chopped fresh cilantro, if desired | | 1 | lime, cut into wedges |
Preparation Directions
| 1. | Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. | | 2. | Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot. | | 3. | To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges. | | No change. |
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| You can substitute another cheese for the Monterey Jack--try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese). |
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