Tortilla Soup Recipe

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Onion Mixture:

2 tablespoons olive oil
1 onion, diced
3 cloves garlic (sliced)
2 jalapenos (sliced)
1 teaspoon cumin
Season with kosher salt and freshly ground black pepper

2 white corn tortillas (torn into pieces)

4 cups chicken stock

1.5 Lb cooked chicken meat shredded

Juice of ½ lime

Hot sauce to taste

Heat 2 tablespoons of olive oil in a large sauté over medium high heat.  When the oil is hot, add the onions and begin to sauté until translucent, about 5-7 minutes.  Add in the garlic and jalapenos and sauté for 2-3 more minutes.  Add in the cumin, season with salt and pepper and cook for a minute more.

Combine the prepared onion mixture, half of the fire roasted tomatoes, the torn tortillas and a 1 cup of the chicken stock to a blender starting on low and slowly increasing the speed until pureed.

In a Dutch oven over medium high heat the pureed mixture and cook for 2-3 minutes.  Then pour in the rest of the chicken stock and tomatoes and stir.

Add in the shredded chicken and allow to simmer for 15-20 minutes.  

Add in the juice of half a lime and some hot sauce to taste.

GARNISH- Fried tortilla strips, cilantro, avocado and queso fresco

For the fried tortilla strips:

5 white corn tortillas (cut into strips)

Heat about 2 inches of oil to 350°F in a shallow heavy bottomed pan.  Add in tortilla strips and fry for 1-2 minutes until golden brown.  Remove to a paper towel lined plate.