Chicken-Tortilla Soup

If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.

Ingredients:

  • 1 Tbs. olive oil
  • 1/2 white onion, finely chopped
  • 2 tsp. chili powder
  • 6 cups chicken stock, homemade or purchased
  • 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
  • Juice of 3 to 4 limes
  • Salt, to taste
  • 1 1/2 cups corn tortilla chip pieces
  • 1/2 cup crumbled queso fresco, or 1/2 cup shredded Monterey jack cheese
  • 1 avocado, halved, pitted, peeled and cubed
  • 1/4 cup chopped fresh cilantro

Directions:

Sauté the onion
In a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.

Finish the soup
Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, queso fresco, avocado and cilantro and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).