Delicious under any circumstances, classic tortilla soup is truly divine when prepared with good homemade chicken stock. It’s also a great dish for casual entertaining: arrange the tortilla strips, chiles, avocados, and other condiments in colorful bowls and let guests pile on whatever they like.
| 8 | corn tortillas | |
| vegetable oil for frying | ||
| 2–3 | Serrano chilies | |
| 2 | ripe Haas avocados | |
| 2–3 | tablespoons | lemon juice |
| 8 | cups | chicken stock , homemade preferred |
| 2 | cups | diced cooked chicken |
| 1 | cup | canned chopped tomatoes* |
| ~1 | teaspoon | salt |
| ~½ | teaspoon | freshly ground black pepper |
| 2 | cups | Munster or Monterey Jack cheese, grated |
| 1/2 | cup | cilantro, chopped |
| 1–2 | limes, quartered |
| *If you prefer to substitute fresh tomatoes, they must be skinned first. |
1. Cut the tortillas in half, then cut each half into ½-inch strips.
2. Pour a ½ inch depth of oil into a sauté pan and turn the heat to medium high.
3. Once the oil starts to sizzle, add the tortilla strips a few at a time. Fry until pale golden, turning once to ensure even cooking.
4. Remove with a slotted spoon and place on paper towels to drain. Pat to remove the excess oil.
5. Cut the chilies into thin strips and fry for a few seconds until crisp. Don’t overcook; they brown very quickly. Set aside to drain on paper towels.
6. Peel, pit, and chop the avocados. Sprinkle with lemon juice and set aside.
7. Place the stock, chicken, and tomatoes in a three-quart saucepan. Turn the heat to medium-high and bring the soup to a simmer.
8. Add the salt and pepper, adjusting to taste.
9. Ladle the soup into bowls and top with the tortilla strips, chilies, avocado, cheese, and cilantro.
10 Spritz with lime juice.
