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Tortilla Soup

Tortilla pieces are used to thicken this spicy and hearty South of the Border soup.

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Yield: 4-6 servings

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Active Time: 35 minutes
Start to Finish: 50 minutes

For this recipe you’ll need:

2 tablespoons grapeseed oil
4 corn tortillas, cut into 1-inch pieces
1 jalapeño, seeded and minced
1 large onion, sliced
4 cloves garlic, rough chopped
1 teaspoon chili powder
1 teaspoon ground cumin
4 cups chicken stock
2 cups crushed tomatoes
1/2 pound boneless, skinless chicken breasts, diced
1/3 cup fresh lime juice
Salt and pepper to taste
Tortilla chips
1 avocado, diced

Heat a heavy soup pot over medium heat, and add the oil. Sauté the tortilla pieces until crisp and golden, stirring occasionally, 10 to 12 minutes.
Add the jalapeño and onion and gently sauté until lightly caramelized, 4 to 5 minutes. Stir in the garlic, chili powder and cumin to the pan, and cook until fragrant, about 1 minute.
Add the stock and tomatoes. Simmer gently over medium-low heat for about 10 minutes.
Puree the soup in a blender until smooth. Return to the pot over medium low heat.
Add the diced raw chicken to the soup, and simmer until the chicken is cooked through.
Stir in the lime juice, and season with salt and pepper to taste.
Ladle into bowls and garnish with tortilla chips and avocado.