I continue to work my way through “Chicken Soup 5 Ways”, an article featured in this months Everyday Food Magazine. I already have two great tortilla soups in my bag of tricks, Quick Tortilla Soup and Spicy Tortilla Shrimp Soup. The chicken tortilla soup recipe intrigued me because of the addition of cojita, a hard cow’s milk cheese. But I forgot to buy the cheese and when I realized my omission there was 2 inches of snow on the ground and the soup was ready to eat. It was good without the cheese; however I think it would have added more flavor.
Chicken Tortilla Soup
- 2 tsp. vegetable oil
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 15 ounce can diced tomatoes with liquid
- 4 tsp. chili powder
- 10 cups chicken broth
- 4 cups shredded chicken
- salt and pepper
- 3 thin corn tortillas, cut into thin strips
- 1/2 avocado, cut into thin strips or chunks
- 2 ounces cotija cheese, crumbled
- 1/4 cup fresh cilantro leaves
- 2 green onions, thinly sliced
- lime wedges, for serving
Preheat oven to 400 degrees F. In a large pot, heat oil oven medium-high heat. Add garlic and cook until fragrant, about 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.
Line a baking sheet with a silicone mat. Spread tortilla strips in a single layer and spray with a Misto filled with olive oil or with a non-stick spray. Sprinkle with salt. Bake until crisp and golden, about 8 minutes, tossing halfway through.
Divide chicken, avocado, cheese, cilantro, and green onion among six bowls; top with broth and tortilla strips. Serve with lime wedges.
Recipe from Everyday Food.
Using the Weight Watcher Calculator, each serving has 8 PointsPlus.