This past weekend we had a little tortilla soup party for a family gathering. It's a simple dish to prepare for a casual get together and would be great for a winter open house. The soup can be prepared in advance and allowed to simmer until serving time. Guests get to customize their soup by selecting their own toppings.
- 3 cups roasted chicken, shredded (cheat by buying a pre-roasted chicken at the grocery store)
- 3 cups peeled and diced tomatoes (canned)
- 12 cups chicken broth
- 3 tablespoons olive oil
- 1 large white onion, finely chopped
- 8 garlic cloves, minced
- 2 Anaheim chilies, seeded and diced
- 1 Jalepeno, seeded and diced (optional to add heat)
- 9 corn tortillas, cut into 1/2" strips
- Vegetable oil for deep-frying
- Sea salt
- Queso fresco cheese
- Lime wedges
- Diced avocado
- Chopped cilantro
- Tortilla chips (recipe below)
the chicken broth, increase heat and bring to a boil. Then reduce the
heat to low and add chicken. Salt to taste. Simmer until heated through,
about 5 minutes.
in a small stockpot, pour in vegetable oil to a depth of 1/2” inch and
heat to 375°F on a deep-frying thermometer. Working in batches, drop in
the tortilla strips and fry until golden and crisp, about 2 minutes.
Using a slotted spoon, transfer the fried tortilla strips to paper
towels to drain. Sprinkle with salt.
- Ladle the soup into bowls. Serve with garnishes.
Garnishes ready for the guests!