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El Chucho's Tortilla Soup
Description
A combination of multiple recipes that individually just didn't cut the mustard for me.
Ingredients
- 4 6-inch corn tortillas, cut into 1/4 inch strips
- 2 stemmed dried seeded pasilla (or 1 dried ancho) chiles
- 12 oz skinless, boneless chicken breast, trimmed & diced
- 1 Cup chopped onion
- 1 Cup chopped green bell pepper
- 1 jalapeno chile, diced (seeds optional)
- 2 cloves garlic, minced
- 3/4 tsp ground cumin
- 3/4 tsp chili powder (or chipotle chili powder
- 2 14-oz cans chicken broth
- 1 14.5-oz can diced tomatoes, undrained
- 1/4 tsp black pepper
- 1/3 Cup chopped cilantro
- Avocado and crumbly queso fresco to garnish
- Lime wedges
Instructions
- Heat oil over medium-high heat. Add tortillas and cook, stirring frequently, until brown and crisp, 3-4 minutes. Remove and drain on paper towel.
- Add dried chiles to pan with oil, and saute 60 seconds or until fragrant. Remove from pan and cool completely. Remove stems and chop chiles.
- Add chicken, onion, bell pepper, garlic and jalapeno to pan, adding more oil if needed. Cook 5 minutes or until chicken cooked through.
- Stir in cumin, chili powder, black pepper, broth & tomatoes. Bring to a boil, reduce heat, and simmer 10 minutes.
- Add cilantro and heat through.
- Ladle into bowls and garnish with tortilla strips, avocado, queso fresco and chopped chiles. Serve with a lime wedge.