Thank you to Kari Thevenot for submitting this recipe from www.allrecipes.com. This is a great, super easy recipe for any time of year, but particularly in the summer months when tomatoes are at their peak.
At the end of the recipe will be many different ideas for changing up the recipe, depending upon individual taste.
- 10 (6-inch) corn tortillas, cut into 1/2-inch strips
- 1-1/2 cups vegetable oil
- 4 cups chicken broth
- 1 cup fresh cilantro leaves
- 2 large tomatoes
- 1 large onion
- 1 tbsp. chipotle peppers in adobo sauce
- 1 tbsp. salt
- 2 avocados, peeled, pitted and diced
Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing the excess oil. Sprinkle salt on top of tortillas, trying to coat both sides. See below for alternatives to deep frying.
Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
In a saucepan, heat the broth, chipotle chili and pureed vegetables. Bring to a boil, then serve. Prior to serving, add tortilla strips and avocado cubes to soup or place tortillas and avocado into individual serving bowls.
- Short cut to cutting tortilla strips – use a pizza cutter!
- Instead of deep frying the tortilla strips, place on a cooking sheet, spray with cooking spray, sprinkle a little salt on the strips and cook at 350 degrees until lightly brown.
- Flour tortillas may be used instead of corn tortillas, depending on preference. Keep in mind, flour tortillas will get a little soggy, whereas the corn tortillas will maintain their shape.
- If short on time, use store-bought tortilla chips (but the ones made in the recipe will taste better!).
- Other possible add-ins: black beans, yellow sweet corn (frozen)
- Other possible toppings: sour cream, cheddar jack shredded cheese
- For a heartier soup, add in cooked chicken – take a bone-in chicken breast and put in the crock pot on low for the day. Shred the chicken and put into the soup. One breast is plenty for this recipe – but feel free to cook two or three breasts at the same time and save the shredded meat for future recipes!