Chicken Tortilla Soup

By John W

Ingredients

• 6 skinless boneless chicken thighs
• 6 10oz cans chicken broth
• 2 chicken bouillon cubes
• 1 med onion chopped
• 2 Tbl chopped garlic
• 8 corn tortillas
• 2 cans diced tomatoes with green chiles ( Rotel original )
• 5 scallions chopped
• 1 1/2 Tbl Adobo seasoning
• 1 Tbl Cumin
• 2 tsp Garlic salt
• 1 avocado diced
• Cilantro
• Grated Monterey Jack cheese

Preparation

Step 1

Add 1Tbl olive oil to sauté pan the sear the chickens thighs on both sides 2-3 min per side. Cover pan, Reduce heat simmer for another 3-4 min. remove chicken drain off most of the fat. Sauté chopped onion in remain fat until translucent, about 4-5 min. Add chopped garlic season with Adobo, cumin and garlic salt then simmer another 2 min. Add 4 cans of broth and Deglaze pan loosening all the chicken fond.
Add onions , garlic, broth mixture to a food processor or Vita mix. Blend until puréed. Then add 2-3 raw corn tortillas cut into strips and blend until puréed. The tortillas will thicken the mixture
Add mixture to soup pot..chop cooked chicken into bit size pieces then add to pot. Add the two remaining cans of broth , 2 cans of Rotel and the chopped scallions. Warm soup in pot, add avocado, cilantro and grated cheese on top of each bowl as served.
cut remaining tortillas into 1/2 in strips fry in oil until crisp and brown. serve over individual bowls of soup