Tortilla Soup

Preparation

1. Step 1

   Heat to a simmer: 1 1/2 quarts chicken broth.

   Step 2

   Add: 1 chicken breast half (with skin and bones for best flavor).

   Step 3

   Cook at a bare simmer until the chicken is done, about 20 minutes. Turn off the heat, transfer the breast to a plate, and let cool. Remove and discard the skin and bones and shred the meat.

   Step 4

   Into an 8-inch heavy-bottomed skillet over medium-high heat, pour: 1/2 cup peanut or vegetable oil.

   Step 5

   Then add: 4 corn tortillas, cut into 1/2-inch strips.

   Step 6

   Fry in small batches until golden brown and crispy. Drain on paper towels and season with salt.

   Step 7

   In a large heavy pot, heat: 2 tablespoons olive oil.

   Step 8

   Add: 1 Anaheim green pepper, seeded and thinly sliced, 1/2 medium yellow onion, thinly sliced, 2 garlic cloves, thinly sliced, Salt.

   Step 9

   Cook until soft, about 5 minutes. Pour in the hot broth, then add: 2 tomatoes, peeled, seeded, and diced; or 3 small canned whole tomatoes, diced (juice included), 1 dried chipotle chile, seeds removed, Salt.

   Step 10

   Bring to a boil and then turn down to a simmer and cook for 30 minutes.

   Step 11

   Add the shredded chicken meat and heat through, but do not boil. Taste for salt and adjust as needed.

   Step 12

   Serve the soup with the crispy tortilla strips and little bowls of the following garnishes: 1/2 cup chopped cilantro, 6 lime wedges About 4 ounces crumbled queso fresco or grated Monterey Jack cheese, 1/2 cup peeled and shredded jicama, 1/2 cup julienned radish 1 cubed avocado.

2. Variations

   Step 13

   Add 1 1/2 teaspoons chopped fresh Mexican oregano to the broth.

   Step 14

   Pickled jalapeño and red onion are also great garnishes.

   Step 15

   Cooked and drained black beans and sautéed chard can be added to make a more substantial soup.