Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) cooking oil

  2. Eight corn tortillas , halved and cut crosswise into 1/4-inch strips

  3. 1 onion , chopped

  4. 4 large cloves garlic , smashed

  5. 1 tablespoon(s) paprika

  6. 2 teaspoon(s) ground cumin

  7. 1 teaspoon(s) ground coriander

  8. 1 teaspoon(s) chili powder

  9. 1/4 teaspoon(s) cayenne

  10. 1 1/20 quart(s) canned low-sodium chicken broth or homemade stock

  11. 3 cup(s) canned crushed tomatoes in thick puree (one 28-ounce can)

  12. 2 bay leaves

  13. 2 1/20 teaspoon(s) salt

  14. 1/4 cup(s) lightly-packed cilantro leaves , plus

  15. 3 tablespoons chopped cilantro

  16. 1 3/4 pound(s) boneless , skinless chicken breasts, cut into 3/4-inch pieces

  17. 1 avocado , cut into 1/2-inch dice

  18. 1/4 pound(s) cheddar , grated

  19. Lime wedges , for serving

Instructions Jump to Ingredients ↑

  1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

  2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

  3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.

  4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

  5. Wine Recommendation: A Rioja Reserva, with its complex combination of spicy, earthy, and fruity flavors, will echo the taste of the soup beautifully.


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