Chicken Tortilla Soup (Mild)

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 4-ounce can diced mild green chiles
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 14.5-ounce can diced tomatoes
• 6 cups chicken broth
• 2 cups cooked shredded chicken breast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn kernels
• 6 corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil, for frying strips
• 1 avocado, diced, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
• 1/2 cup shredded Monterey Jack cheese, for garnish

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.

   5:00 · Soften vegetables
2. 2

   Stir in the garlic, green chiles, cumin, oregano, and smoked paprika, and cook until fragrant, about 1 minute.

   1:00 · Bloom spices
3. 3

   Add the diced tomatoes and chicken broth, and stir to combine.

4. 4

   Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes to let the flavors meld.

   20:00 · Simmer soup
5. 5

   Stir in the shredded chicken, corn, salt, and pepper, and simmer for another 10 minutes until heated through.

   10:00 · Simmer with chicken
6. 6

   While the soup simmers, heat the vegetable oil in a 9-inch skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2 minutes per batch, then transfer to a paper towel-lined plate.

   2:00 · Fry tortilla strips
7. 7

   Taste the soup and adjust salt and pepper as needed.

8. 8

   Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, cilantro, and shredded cheese. Serve with lime wedges.