MEXICAN CHICKEN TORTILLA SOUP
This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
- Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
- Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.
Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g
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