about 1 1/2 quarts

How to Make It

Step 1

Combine water, bouillon cubes, and 3 tortillas in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally to break up tortillas.

Step 2

Strain broth through a fine-meshed sieve, pressing tortillas through sieve using back of a wooden spoon. Add water to tortilla- broth mixture to equal 6 cups; set aside.

Step 3

Add onion, garlic, jalapeño pepper, and 2 tablespoons oil to Dutch oven; sauté 3 minutes. Stir in reserved tortilla-broth mixture, tomato sauce, salt, cumin, chili powder, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 1 hour.

Step 4

Add chicken and tomatoes to broth; simmer 10 minutes.

Step 5

Cut remaining tortillas into 2- x 1/2-inch strips. Fry strips in remaining oil in a heavy skillet until crisp; drain well on paper towels.

Step 6

Place several crisp tortilla strips in the bottom of each individual bowl; top with 2 tablespoons grated cheese and 1 tablespoon avocado. Ladle soup into each bowl; sprinkle with additional tortilla pieces and cheese. Garnish with cilantro leaves. Serve with lime wedges and hot sauce, if desired.

Oxmoor House Homestyle Recipes

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