Recipe by: Ana Blanco
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup canola oil, peanut oil, or other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium red chile chopped (Depending on the hotness and flavor desired. You can mix chillies
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 tsp coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro for garnish
- 1 lime, cut into wedges
- Fry tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them.
- Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.
- Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
Download PDF here (more photos available in the PDF): Mexican Tortilla Soup Ana Blanco