Dinner Tonight: Tortilla Soup

Course Soups and Stews

Ingredients in this Recipe

1 can (15 ounce) tomatoes
1 large epazote sprig (optional)
1 large lime, cut into 6 wedges
1 large ripe avocado, peeled, seeded, and cut into 1/4 inch cubes
1 medium white onion, sliced 1/4 inch thick
1 to 2 canned chipotle chiles in adobo, plus sauce to taste
1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack)
2 quarts chicken broth
2 tablespoons vegetable or olive oil
3 clove garlic, peeled
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2 inch cubes
6 ounces roughly broken tortilla chips
Salt to taste

See Full Recipe at Serious Eats