TFF - Mexican Tortilla Chicken Soup

You know I've been spatchcocking and grilling a chicken every weekend. It is the equivalent of my roasting a chicken every weekend over the winter. And just as in roasting, with the grilling, I have leftover chicken meat. Is there anything more versatile than leftover, shredded chicken?? Really, it's gold in your fridge!

Since, I needed something for Tyler this week, I flipped through Eat This Book: Cooking with Global Fresh Flavors and found Spicy Chicken Broth with Tortillas, Avocado, and Lime. I also found Mexican Tortilla Chicken Soup online which is very similar, but includes the addition of cheese. I am always, always, appreciative of the addition of cheese. I made the recipe as directed, though I didn't pan fry the tortilla strips, I just used some purchased tortilla chips. This was really good, very fresh tasting and also...wait for it...that magic word...easy!

Mexican Tortilla Chicken Soup
Serves 4

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black 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 cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Place a stockpot over medium heat and coat with 2 tablespoons of 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 towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.


This will be my entry for this week's Tyler Florence Fridays.