Tortilla Soup~

Adapted from Simply Recipes 

6 corn tortillas, stale is best

1/4 cup vegetable oil

1/2 cup chopped onion

2 cloves garlic, minced

1 jalapeno, minced

4 cups chicken stock

1 14.5 ounce can diced tomatoes

1 cup frozen corn kernels

1 1/2 teaspoons cumin 

1/2 teaspoon salt or to taste (mine needed more)

1 1/2 cups shredded chicken

1 avocado, sliced or chopped

1/2 cup shredded Monterey Jack cheese

Chopped cilantro

Lime, cut into wedges

Cut tortillas in half then slice each into 1/4 inch wide strips.  Heat oil in stockpot and fry till lightly browned and crisp.  Drain on paper towel lined plate.


Add chopped onions to pan and cook a couple minutes.  Add chiles and garlic and cook just a minute more.  Add stock, tomatoes, corn, cumin and salt to taste.  Bring to a boil and then lower to a simmer.  Cover and cook for 15 minutes, then add chicken and cook till heated through.

Serve with avocado, cheese, cilantro, tortilla strips and a sprinkle of lime juice if desired.


Serves 4.