6 tablespoons cooking oil
8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
Chopped 4 large cloves garlic,
Smashed 1-tablespoon paprika
2 teaspoons ground cumin
1-teaspoon ground coriander
1-teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar
Grated Lime wedges, for serving
- Using a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
- In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through about 1 minute. Stir in the avocado.
- To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.