Perhaps it is unnecessary to qualify this as a Chicken Tortilla Soup recipe when I've never seen a tortilla soup recipe that did not contain chicken. I did see one without tortillas, though. Now that's creative!
This delicious soup, made famous by the movie Tortilla Soup,
calls for adobo seasoning, an essential Mexican spice combination of
dried cumin, cayenne, pepper, oregano, garlic, and onion. If you can't
find adobo in the store, use the adobo seasoning recipe below.
8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 small onion, chopped
2 medium tomatoes, chopped
1 small can diced green chiles
1 tablespoon adobo seasoning
1 teaspoon salt, or to taste (if your adobo seasoning does not contain salt)
2-3 cups cooked chicken breast meat, chopped
1 dozen corn tortillas
Oil for frying
6-8 ounces Monterey Jack cheese, grated
2 avocados, peeled and sliced
Place the broth, garlic, cilantro, onion, tomatoes, chiles, adobo and salt in a large pot and simmer for about 30 minutes.
Add the chicken and continue cooking for another 30 minutes.
In the meantime, cut the tortillas in half, then crosswise into thin strips. Fry in oil until crisp.
Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado.
2 tablespoons salt
1 tablespoon paprika
2 teaspoons each: black pepper, onion powder, oregano, cumin, granulated garlic, turmeric
1 teaspoon cayenne or chili powder
Stir the seasonings together. Store in an airtight container as you would any spice. Makes about 1/2 cup.