Tortilla Soup

Source
The America's Test Kitchen Family Cookbook

Servings/Yield
24 servings
8 cups

Rating

Course
Main

Ingredients

3 tablespoons vegetable oil
3 onion, minced
3 jalepeno chile, seeded, chopped
3 tablespoons chili powder
6 garlic cloves, minced
24 cups chicken broth
3 pound boneless chicken breast
⅜ cups lime juice
15 ounces tortilla chips, crushed into large pieces
9 plum tomatoes, seeded, chopped, core removed
6 avacados, pitted and chopped
1 ½ cups cilantro, chopped

Method

1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, jalapeno, chili powder, and garlic. Cook until the onion is softened, about 5 minutes. Stir in the broth and bring to a simmer. Add the chicken and simmer, partially covered, until no longer pink, about 15 minutes.

2. Remove the chicken from the broth and set aside to cool. Continue to simmer the broth for 10 minutes. Meanwhile, shred the chicken into bite-sized pieces.

3. Remove the broth from the heat and stir in the lime juice. Divide portions of the tortilla chips, shredded chicken, tomatoes, and avocados among individual bowls. Ladle the broth over each bowl and sprinkle with the cilantro leaves. Serve passing any extra tomatoes, and avocados, tortilla chi[s, and cilantro separately.