Tortilla Soup

If it’s on a menu I order it.  Excellent choice for roasted chicken the day after.

Tortilla Soup

olive oil

yellow onion, diced

2 jalapenos

3 cloves garlic, minced

1 14oz tin diced tomatoes

32 oz chicken stock (used from previous post) or store bought

2 cups diced  cooked chicken

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon oregano

salt & pepper

Garnishes:

4-6 corn tortillas cut into strips and toasted in skillet or fried

sliced radishes

lime wedges

cubed avocado

crumbled cotija or grated jack cheese

fresh cilantro, chopped

Under the broiler or on the open flame of a gas stove, heat jalapenos until they blister.  Place in ziplock bag for 5 minutes to soften, then dice, discarding pith and seeds.  In a large pot saute onion, garlic and jalapenos in olive oil five minutes.  Add diced tomatoes and cook 2 minutes more.  Add stock and season with chili powder, cumin, oregano, salt and pepper.  Bring to a boil and simmer 20 minutes.   Add chicken.  Serve hot with above garnishes.

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