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Categories:
corn tortillas canola oil tomatoes onion garlic chicken broth tomato juice bay leaf ground cumin ground coriander ground red pepper chicken breasts green onions lime juice fresh cilantro queso fresco avocado
Viewed: 41 - Published at: 2 years agoIngredients
- 6 (6-inch) corn tortillas
- 2 tablespoons canola oil, divided
- 2 medium tomatoes, cored and halved
- 1 onion, chopped
- 2 garlic cloves
- 1 (32-oz.) container reduced-sodium fat-free chicken broth
- 2 cups low-sodium tomato juice
- 1 bay leaf
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds skinned and boned chicken breasts, cut into 1/2-inch-wide strips
- 4 green onions (white part only), thinly sliced
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco (fresh Mexican cheese)
- 1 medium avocado, chopped
Method
- Preheat oven to 400°. Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves, and cut crosswise into 1/4-inch-wide strips. Arrange strips in a single layer on a lightly greased baking sheet. Season with salt and pepper. Bake 15 minutes or until golden, stirring halfway through. Cool.
- Meanwhile, heat a nonstick skillet over high heat 2 minutes. Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.) Transfer to a food processor.
- Saute onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; saute 2 minutes or until fragrant. Transfer onion mixture to food processor with tomatoes; process until smooth.
- Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice. Add bay leaf and next 3 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.
- Add chicken; simmer, stirring occasionally, 5 to 7 minutes or until chicken is done.
- Discard bay leaf. Stir in green onions and next 2 ingredients. Season with salt and pepper. Divide queso fresco among 4 to 6 soup bowls; top with tortilla strips. Ladle soup into bowls. Top with avocado.
