Are you wondering why my blog named Marilyn’s Treats features so many other foods beside desserts? The reason is simple! Treats can be just about anything. Dump together meals, sandwiches, anything that is ready to serve when you are, nutritious meals that taste like Grandma made them, one pot meals, dishes that are ready in under 30 minutes. A treat is something you enjoy, and I always present recipes I know my family enjoys, and everything listed above is a treat by my definition. This Tortilla Soup is one of those. The many veggies, cheeses, spices and healthy corn tortillas can be prepared in under 15 minutes and on the table in 30 minutes. Its a TREAT to have something taste this good and be this healthy to warm your family from nose to toes on these cold winter days. Are you going to give it a try this week? I hope so!
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Abuela's Tortilla Soup
- 6 6-inch corn tortillas, or equivalent tortilla chips, broken
- 1/4 cup grapeseed oil peanut oil, other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 medium Anaheim poblano or jalapeño chile, seeded, veins removed, chopped
- 4 cups chicken broth or homemade chicken stock
- 1 can 14.5 oz diced tomatoes, undrained
- 1/2 teaspoon coarse salt kosher or sea salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup 2 oz shredded Monterey Jack cheese
- Chopped fresh cilantro
- 1 lime cut into wedges
- If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
- Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.
- To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.