Fabulous Fall Foods

I always love the first cold snap around here...time to pull out the big pot and start a bowl of Chicken Tortilla Soup! This always makes a ton, saves well and gets better in taste on each warm up :)


Chicken Tortilla Soup

6 - (6-inch) corn tortillas
2 Tbsp. vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth (4 cups)
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 packet low sodium taco seasoning
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken breast
Avocado slices, if desired
Shredded Monterey Jack cheese, if desired
Chopped fresh cilantro, if desired

1. Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.

2. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, taco packet and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3. To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.