Rich spicy broth, hearty chicken, fresh fried tortilla strips and fresh garnish!

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Name: Chicken Tortilla Soup
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Rotisserie Chicken pulled and most of the skin discarded; 1/2 Yellow onion finely diced; 1 tablespoon Oil; 6 Guajillo Chilis seeded; 3 cloves Garlic peeled; 3 quarts Chicken broth; 1 tablespoon Dried Mexican Oregano crushed; 10 Corn Torillas cut in strips; 3 cups Peanut oil; 2 Avocado (ripe - soft, but not squishy) Diced; 1 jar Mexican Table Cream; 1 bunch Fresh Cilantro Finely chopped; Favorite Salsa

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INGREDIENTS

1 Rotisserie Chicken ; pulled and most of the skin discarded
1/2 Yellow onion ; finely diced
1 tablespoon Oil
6 Guajillo Chilis ; seeded
3 cloves Garlic ; peeled
3 quarts Chicken broth
1 tablespoon Dried Mexican Oregano ; crushed
10 Corn Torillas ; cut in strips
3 cups Peanut oil
2 Avocado (ripe - soft, but not squishy) ; Diced
1 jar Mexican Table Cream
1 bunch Fresh Cilantro ; Finely chopped
Favorite Salsa

Servings

INSTRUCTIONS

Heat 2 cups of the chicken broth until boiling.

Add the guajillo's and garlic to boiling broth.

Remove from heat and cover - let stand for 5 minutes.

Place chilis and broth in a blender and blend until very smooth

Heat the peanut oil to 375 degrees in a large sauce pan.

Fry the tortilla strips in batches - drain on paper towels and lightly salt

Heat oil to a large pot over medium high heat.

Add onion and sauté until translucent.

Add chicken and sauté until slightly brown.

Add the chili sauce to the pot and cook for 3-5 minutes, stirring constantly.

Add the remaining broth from the first quart of broth to the pot.

Add the second quart of broth.

Crush the oregano by rubbing between your hands above the pot of soup.

Optional - add your unique spices like, chili powder, ground chipotle chili, smoked paprika, etc.

Heat through and add all or some of the third quart of broth to bring soup together to your liking - balance between broth and chicken.

Ladle the soup into large bowls and serve with, tortilla strips, avocado, cream, cilantro, and salsa for garnish.

NOTES

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Chicken Tortilla Soup

1  Rotisserie Chicken pulled and most of the skin discarded
1/2  Yellow onion finely diced
1 tablespoon Oil 
6  Guajillo Chilis seeded
3  cloves Garlic peeled
3 quarts Chicken broth 
1 tablespoon Dried Mexican Oregano crushed 
10  Corn Torillas cut in strips
3 cups Peanut oil 
2  Avocado (ripe - soft, but not squishy) Diced
1 jar Mexican Table Cream 
1  bunch Fresh Cilantro Finely chopped
  Favorite Salsa

Heat 2 cups of the chicken broth until boiling.
Add the guajillo's and garlic to boiling broth.
Remove from heat and cover - let stand for 5 minutes.
Place chilis and broth in a blender and blend until very smooth
Heat the peanut oil to 375 degrees in a large sauce pan.
Fry the tortilla strips in batches - drain on paper towels and lightly salt  
Heat oil to a large pot over medium high heat.
Add onion and sauté until translucent.
Add chicken and sauté until slightly brown.
Add the chili sauce to the pot and cook for 3-5 minutes, stirring constantly.
Add the remaining broth from the first quart of broth to the pot.
Add the second quart of broth.
Crush the oregano by rubbing between your hands above the pot of soup.
Optional - add your unique spices like, chili powder, ground chipotle chili, smoked paprika, etc.
Heat through and add all or some of the third quart of broth to bring soup together to your liking - balance between broth and chicken.
Ladle the soup into large bowls and serve with, tortilla strips, avocado, cream, cilantro, and salsa for garnish.

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Nutrition

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Serving Size: 1 Serving (2015g)
Recipe Makes: 8 Servings

Calories: 4918
Calories from Fat: 3376 (69%)

Amt Per Serving		% DV

	Total Fat 375.1g	500 %
	Saturated Fat 96.7g	484 %
	Monounsaturated Fat 158.1g
	Polyunsanturated Fat 91.3g
Cholesterol 1445.8mg		445 %
Sodium 1357.8mg		47 %
Potassium 3684.4mg		97 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.3g
Protein 363g		519 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4918

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