Quick Chicken Tortilla Soup
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 10 (6-inch) corn tortillas, divided
  • 4 Tbsp olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 large carrots, chopped
  • 2 ribs celery, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 4 cups chicken stock
  • 1 can (14 oz) diced tomatoes
  • 3½ cups cooked chicken (either from a whole roasted chicken or about 3 cooked breasts), shredded
  • ½ cup heavy cream
  • salt & pepper
  • shredded cheddar cheese and diced avocado, for serving
Instructions
  1. Preheat the oven to 400 F.
  2. Cut half of the tortillas into thin strips, about ¼" wide. Cut the other half into small (1/2" square) pieces, and set aside.
  3. Toss the tortilla strips with 2 Tbsp olive oil, spread in a single layer on a baking sheet, and cook until brown and crisp — about 10 minutes. Remove from the oven and set aside.
  4. Heat the remaining 2 Tbsp olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 3-4 minutes, or until the onion is soft.
  5. Add the spices, stir well, and cook for another 3 minutes before adding the chicken stock, tomatoes (and their juices), and remaining uncooked tortillas. Bring to a boil, then reduce heat and simmer for 15-20 minutes, covered. Stir occasionally, until the soup has thickened and the tortillas have dissolved. Add the shredded chicken and cook until warmed through, about 5 minutes.
  6. Remove the soup from the heat and stir in the cream. Season with salt and pepper to taste.
  7. Serve with shredded cheese, crispy tortilla strips, and diced avocado.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/quick-chicken-tortilla-soup/