TORTILLA SOUP

This recipe was originally published in 2006 in the Take-home-Miracles column, which runs on Sundays in the Dallas Morning News. Today, this article was republished to remind us the wonderful flavors from Tex-Mex Coussine.

2 tablespoons olive oil

1 1/3 cups chopped onion

2 Guerrero white corn tortillas, torn in pieces

2 (7-ounce) cans salsa casera (Herdez or Embasa brand)

3 cups Shortcut Chicken Broth (recipe given)

1 (8-ounce) can tomato sauce with garlic and oregano

1 (8-ounce) package Frontera Red Chile Enchilada Sauce or 6 ounces Hatch Red Enchilada Sauce (medium) (see Notes)

2 tablespoons fresh chopped cilantro

2 chicken breasts cut in bite-size pieces (reserved from rotisserie chicken)

1 (3.5-ounce) package tortilla strips

3 to 4 ounces grated Monterey Jack or white Mexican cheese such as Oaxaca or Longhorn cheddar

1 avocado, peeled and diced

Lime wedges for garnish

Preheat oven to 200 F.

Heat the oil in a medium saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add tortillas, reduce the heat and cook, stirring often, for 2-3 minutes. Add salsa casera and simmer 5 minutes.

Transfer the onion mixture to a blender and blend until smooth. Add to chicken broth along with tomato sauce and red enchilada sauce. Bring to a simmer, stirring often. Season to taste with salt and pepper. Add cilantro and chicken. Cook on medium-low heat long enough to warm the chicken. If the soup is too thick, add more chicken broth to thin.

Warm serving bowls in the oven.

Pour the soup into bowls, dividing chicken equally. Add tortilla strips, cheese and avocado to each one. Serve with a lime wedge.

Makes 4 entree servings.

Screen shot 2013-03-07 at 11.33.04 AM

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