This Thick and Hearty Tortilla Soup is a tomato and stock-based tortilla soup with finely chopped tortillas added while cooking for a thicker, more flavorful soup.
6cups(1440g)chicken stock - I boil the bones of the rotisserie-baked chicken to make stock.
1teaspoonsalt
¼-½teaspooncayenne pepper
1wholerotisserie-baked chicken, meat removed, no skin - shredded or cubed
Garnishes
2cups(226g)Monterey Jack cheese - shredded
2-3avocados - cubed
½cupchopped fresh cilantro
6corn tortillas - sliced and fried crisp (actually, we need more than this because we like to eat them plain)
Instructions
Heat 3 tablespoons vegetable oil in a large saucepan over medium heat. Add 6 corn tortillas, finely chopped, 3 cloves garlic, and 1 medium onion. Saute 2-3 minutes. Add 2 tablespoons ground cumin and 1 tablespoon chili powder. Saute for an additional minute to bring out the flavor of the spices (and make the house smell good).
Add 1 28-oz can diced tomatoes, 3 bay leaves, 6 cups chicken stock, and 1 teaspoon salt, and ¼-½ teaspoon cayenne pepper. Return to a boil, reduce heat and simmer for 30 minutes. Add salt if necessary depending on the saltiness of the stock. Meanwhile, make the fried tortilla strips.
Making Fried Tortilla Strips
While the soup simmers, fry tortillas strips for a garnish. Preheat 1/2-3/4 cups of vegetable oil in a small skillet to 375˚F. Cut 6 corn tortillas into strips. When the oil is hot enough to bubble when tortillas hit the oil, put in enough strips to cover the bottom. Strips are done when they start to turn a golden brown color. Remove strips from the oil with a slotted spoon and repeat the process with the remaining strips.
Remove bay leaves and stir in 1 whole rotisserie-baked chicken, meat removed, no skin. Reheat briefly.
Garnish soup with shredded 2 cups Monterey Jack cheese, 2-3 avocados, chopped, 1/2 cup chopped fresh cilantro and fried tortilla strips. Sour cream is optional.