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Tortilla Soup with Baked Tortilla Strips

Name: Tortilla Soup with Baked Tortilla Strips
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 soft corn tortillas (6-inch); 2 tablespoons 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 (kosher or sea) salt; 1 1/2 cups shredded cooked chicken breast; Avocado slices; 1 cup shredded Oaxaca, Cotija or Manchego cheese; Chopped fresh cilantro; 1 lime, cut into wedges; Cream, if desired; 2 dried pasilla chiles, seeded, cut into julienne (matchstick) strips, if desired

Prep 30 min
Total 45 min
Ingredients 15
Servings 6

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

Ingredients

6 soft corn tortillas (6-inch)
2 tablespoons 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 (kosher or sea) salt
1 1/2 cups shredded cooked chicken breast
Avocado slices
1 cup shredded Oaxaca, Cotija or Manchego cheese
Chopped fresh cilantro
1 lime, cut into wedges
Cream, if desired
2 dried pasilla chiles, seeded, cut into julienne (matchstick) strips, if desired

Directions

1

Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes, stirring once halfway through baking, until strips begin to brown; cool. Strips will become crisp when cooled.
2

Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil about 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, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.