Thursday, March 1, 2012

mexican chicken tortilla soup...25 minutes

the goods:

3 teaspoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 can (15 ounces) diced tomatoes with liquid
4 teaspoons chili powder
4 cups shredded chicken (from 1 rotisserie chicken)
10 cups chicken broth
3 corn tortillas, cut into thin strips
1/2 avocado, thinly sliced
2 ounces cheddar cheese, shredded
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
lime wedges, for serving

Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
Divide chicken, avocado, cheese, cilantro, and scallion among bowls; top with broth and tortilla strips. Serve with lime wedges.

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