Tortilla Soup
Here's another one for you to try.
This recipe was from Tyler Florence. I tried it and absolutely loved it.
2 T. extra virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 Qt. chicken stock
Salt/pepper
Canola Oil, for pan-frying
8 corn tortillas, cut into 1/8 inch thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled and diced
1 cup shredded jack sheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut into wedges, for serving
Place a stockpot over medium heat and coat with the olive oil. Add the onions, garlic, jalapenos, and tomatoes, cook stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper. and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towl and sprinkle with salt while they are still hot.
Ladle the hot soup into bowls and put a pile of shredded chicken on top. Top with avocado and fried tortillas. Also add cheese if using.
Enjoy