A great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.
Makes six servings
Prep time: 15 minutes
Cook time: 30 minutes
- 2 tbs. extra-virgin olive oil
- 1 cup finely chopped yellow onion
- ½ cup peeled and diced carrot
- ½ cup diced celery
- 2 tsp. seeded and diced jalapeño pepper
- ½ tsp. sea salt
- 2 cloves garlic, chopped
- ¼ tsp. ground cumin
- ¼ tsp. dried oregano
- 1 14.5-oz. can diced tomatoes
- 6 cups chicken stock
- 6 corn tortillas
- 1 cup thinly sliced roast chicken
- 2 tbs. plus ½ tsp. freshly squeezed lime juice
- ½ avocado, diced
- 2 tbs. chopped fresh cilantro
- Preheat oven or toaster oven to 350 degrees F.
- In a soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, jalapeño, and ¼ teaspoon of the salt; sauté until the vegetables begin to soften, three to five minutes. Add garlic, cumin, and oregano, and tomatoes with their juice; cook one minute. Add broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.
- As soup simmers, stack the tortillas and cut into ½-inch-wide strips. Place on a baking sheet and bake until crisp, seven to eight minutes.
- Add the chicken, 2 tablespoons of the lime juice, and the remaining ¼ teaspoon salt to the soup. Simmer uncovered for five minutes. Remove from the heat and stir in the ½ teaspoon of lime juice. Add another squeeze of lime juice or pinch of salt to taste.
- Serve in bowls garnished with crumbled tortilla strips, avocado, and cilantro.
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