Tortilla Soup

Here's what I'm making tonight for dinner. Rachel, expect FLAN on Wednesday night!

Tortilla Soup
(from The Best Recipe: International Version)

4 chicken breasts
8 c. chicken broth
1 large onion, chopped fine
4 garlic cloves
8-10 sprigs of cilantro, chopped
8 corn tortillas, cut into thin strips*
2 T. vegetable oil
2 medium tomatoes
1/2 medium jalapeño chile, seeds and ribs removed
1 T. mild green chilies (from can)

Toppings:
Lime wedges
Avocado, diced
1 c. queso fresco (delicious crumbly Mexican cheese) or Monterey jack cheese
Sour cream

* This recipe has you make tortilla strips; however, you can just buy tortilla chips and put them on the bottom of the bowl before pouring soup on top.

Bring the chicken, broth, onions (reserve half for later), and two garlic cloves (mince these), and cilantro and 1/2 t. salt to boil over medium-high heat in a large saucepan. Simmer on low until chicken is cooked (about 20 minutes). Remove chicken and shred.

Puree the tomatoes, remaining onions, 2 remaining garlic cloves, jalapeno, green chilies, and 1/8 t. salt in a food processor until smooth. Heat the remaining tablespoon of oil in a large pot and add pureed mixture and cook, stirring freqently, until the mixture has darkened in color, about 10 minutes. Add broth and simmer for 20 minutes. Add chicken and cook for 5 minutes longer.

Place tortilla strips or chips in the bottom of bowls and ladle soup on top, then add toppings.

*If you want to make homemade tortilla strips, cut them into 1/2 inch wide strips. Toss them with 1 T of oil and spread them out over a baking sheet and bake, stirring occasionally, until crisp and golden, about 14 minutes at 425 degrees. Season with salt and transfer to a paper-towel lined plate.