Christmas Cookies & Mexican Tortilla Chicken Soup

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)

It was SO good.  I ate two very full bowls.


After lunch, there was a few hours of serious cookie making going on.  

Which resulted in lots of tins being filled with cookies.

Oscar was kind enough to keep the floor clean.

After we were "cookied out", we took a drive to look at lights.

Seasons Greetings!


Recipe:

Mexican Tortilla Chicken Soup

Ingredients

• 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

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.


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.