Like any soup, tortilla soup tastes best when made with fresh ingredients. Serve tortilla soup before a meal or as a main course.
Heat the olive oil in a large soup pot. Sauté the tortilla pieces with the garlic until tortillas soften. Add the puréed onion and tomato and bring to a boil. Add the canned tomato purée, lime juice, chili powder, cumin, chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.
Recipe editor Patricia Mitchell
Online Since 1997
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