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LOCATION: Recipes >> Mexican >> Tortilla Soup 06

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TORTILLA SOUP

3 corn tortillas
Vegetable oil
1/2 cup chopped onion
1 small clove garlic, minced
1 can (14.5 ounces) whole peeled tomatoes, undrained
3 1/2 cups chicken stock (or broth)
1 cup shredded, cooked chicken
2 teaspoons lime juice
1 small avocado, pitted, peeled, and chopped
2 tablespoons cilantro leaves

Cut tortillas in half, then cut crosswise into 1/2 inch strips.
Pour oil to 1/2" in small skillet. Place over medium high heat to
about 360 deg F. Add tortilla strips a few at a time, and fry 1
minute ot until crisp and lightly browned. Remove with slotted
spoon and drain on paper towels.

Heat 2 teaspoons oil in 3 quart pan over medium heat. Add onion
and garlic; cook until onion is tender. Coarsely chop tomatoes;
add to pan with juice. Add chicken broth, bring to boil and cover.
Reduce heat and simmer 15 minutes. Add chicken and lime juice.
Simmer 5 minutes more to heat chicken through.

Top soup with avacado, tortilla strips, and cilantro.

Makes 3 servings.

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