Oh, please excuse my blog. I am in the process of changing it up a bit. Please give me your opinion on the current background. Is it too depressing? I thought it was cool (but it does border on depressing I think- especially for those of us in bleak, cold ND right now). Give me your thoughts!
Here is what you will need to get started. Except for the crushed red peppers...pretend they are peppercorns in a pepper grinder, K?
Chicken Tortilla Soup
1/2 c. onion, chopped
1 tsp. minced garlic (I LOVE garlic, so I added about 1/2 Tbsp)
2 Tbsp. butter
32 oz. low-sodium chicken broth
16 oz. Salsa (I use my own homemade)
2 c. cooked, shredded chicken breasts (I like to boil mine while I am chopping and sauteing vegetables)
1/2 c. chopped red bell pepper (I used 1 whole)
1/4 tsp. coarsely ground pepper
2 bay leaves
1/2 c. Canola oil
6 (6-inch) corn tortillas, cut into 1/2" pieces
Kosher Salt (to lightly sprinkle on hot, cooked tortillas, optional)
1 c. shredded Cheddar cheese
In Dutch oven, cook onion and garlic in butter over medium heat, stirring occasionally, until onion is tender. Add chicken broth, salsa, shredded chicken, bell pepper, pepper, and bay leaves. Bring to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 20 minutes. Remove bay leaves.
Meanwhile, in a large skillet, heat oil over medium heat until hot. Fry tortilla strips in oil until light golden brown. Remove with a slotted spoon and place on paper-towel lined plate to soak up excess oil. Sprinkle a bit of kosher salt on, if desired.
Ladle soup into bowls and top with avocado, shredded cheese, sour cream, and tortilla strips.
Source: Aunt Cyndee