Ingredients:
6 (6 inch) corn tortillas, preferably a little old and dried out
1/4 cup peanut oil
1/2 cup onions, chopped
2 garlic cloves, finely chopped
1/2 cup poblano peppers, chopped
4 cups chicken broth or 4 cups stock
1 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon jalapeno seasoning salt
1 1/2 cups shredded cooked chicken
1 medium ripe avocados
1/2 cup shredded monterey jack cheese
1/2 cup chopped fresh cilantro ( to taste)
1 limes, cut into wedges
Directions:
If you are starting with somewhat old, dries out tortillas, great. If not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes.
After baking, cut them into 1/4″ strips and fry in half the oil over medium heat until light brown and crisp. Remove from pan and drain on paper towels. Put aside for later.
Heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. Stir in broth, tomatoes, and salt. Heat to boiling. Reduce heat, cover and let simmer about 15 minutes. Add chicken and heat through.
To serve, put some tortilla strips in the bottom of your bowl and ladle in soup. Top with avacado, cheese, cilantro, and any remaining tortillas.
Serve with lime wedges.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.