© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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chicken, cooked and shredded
tortillas, freshly fried is best but use the supermarket tostadas (unsalted) in a pinch
avocado, in chunks
serrano or jalapeño chilis, sliced into rounds
green onion, cut into strips
cheese, diced queso fresco, monterey jack, cheddar, fontina, it's all good, diced or shredded
tomato, diced (one roma would be sufficient for several cups of soup)
cumin seed, go lite with this,lighter yet if powdered
mexican oregano, regular if you can't find Mexican, again lightly it can overwhelm
Heat soup pot, add oil, when hot add diced onion and sauté until translucent, add diced garlic, some of the chili rounds, the cumin and oregano, and finally the diced tomato and some of the cilantro and sauté just a little more. Don't burn the garlic.
Add the broth and bring to a simmering boil. Simmer for 10 to 15 minutes then add the chicken and squeeze in some lime juice. Season with salt and pepper. Watch the salt if the broth is already salty.
In large bowls, break up the tortilla chips into bite-size pieces, sprinkle with the rest of the chilis, cilantro, cheese, green onion, and avocado. Pour the hot soup into the bowls dividing the chicken evenly. The hot broth will melt the cheese and warm the avocado. Squeeze in a little more lime juice and serve (with extra lime slices if you like).