A few weekends ago, I went over to my parent's house for our annual "Christmas Cookie Making Day". I hadn't eaten lunch and was sort of banking on my parent's having something I could eat. Or I would have had to eat cookies for lunch.
Luckily, my mom had made Mexican Tortilla Soup with fresh lime, avocado, cheese and corn tortilla strips. (recipe below)
After lunch, there was a few hours of serious cookie making going on.
After we were "cookied out", we took a drive to look at lights.
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 3 ripe medium tomatoes, chopped
- 1 quart chicken stock,
- Salt and freshly ground black pepper
- Canola oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch-thick strips
- 1 1/2 cups shredded cooked chicken (I just boiled some chicken breasts)
- 2 avocados, halved, pitted, peeled, and diced
- 1 cup shredded Jack cheese, optional
- 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
- 1 lime, cut in wedges, for serving
Meanwhile, heat 1-inch of canola oil in skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup in bowls and put a pile of shredded chicken on top of each. Top with the sliced avocado, cheese and fried tortilla strips. Garnish with cilantro and serve with lime wedges.