Allie’s Tortilla Soup


3/4 cup white or yellow onion, diced small
1 jalapeño, diced and seeded
3 garlic cloves, diced small
1 1/2 14 oz cans of diced tomatoes with chilies
6 cups chicken broth
1 1/2 Tbsp cumin
1/2 Tbsp chili powder
1/2 Tbsp onion powder
1 tsp cayenne pepper
1/2 tsp paprika
Pinch of salt, pepper, white pepper and crushed red pepper 2 cups shredded cooked chicken
10 corn tortillas
Optional (but encouraged): cilantro, cheddar cheese, limejuice and avocados for garnish.

You need about 2 cups (about 2 chicken breasts). You can cook them anyway you like. I suggest putting 2 large chicken breasts in a pot and covering with water. Bring water to boil, then cover with a lid and simmer for 15-20 minutes. Let sit for 5 minutes or until cool, then shred. Season with salt and pepper.

Make tortilla strips: Ready a plate with paper towels. Cut 10 tortillas in half, then turn them 90 degrees and slice into strips.

Heat a pan on high. Pour a few tablespoons of peanut oil in the pan and let it get very hot, practically smoking. Drop in a few tortilla strips at a time - about 6 or so. Fry until they turn golden (as time goes on, and pan gets hotter, it'll take less time to fry the strips. Don't worry if it takes a while, you'll get the hang of it) about 2-3 minutes on each side.

Using a slotted spatula, remove fried strips to paper towels. Season with kosher salt.

Dice onion and set aside.

Dice Jalapeno and garlic. Set aside together.

Heat pot on medium-high. Add 2 or 3 Tbsp peanut oil and let it get hot. Once hot, add onion and cook for 3 minutes or so. Add jalapeno and garlic and cook another minute.

Add one full can and another half a can of diced tomatoes with chilies to the pot. Add 6 cups of chicken broth. Stir and taste, and salt as needed.

Spice the soup: start with Cumin and Chili Powder. Continue spicing with the spices listed above until soup is at your desired level of spiciness.

Bring soup to a boil and then cover and simmer for 15 minutes. After 15 minutes, remove lid and add the cooked, shredded chicken. Cook on low for another 5 minutes or so.

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