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Tyler Florence's Spicy Chicken Tortilla Soup Recipe

Soup's On: Spicy Broth With Chicken and Avocado

After making a simple yet delicious roast chicken, I had a ton of leftovers. Rather than just eat chicken salad for a couple days, I perused my cookbooks for something new to try. While looking through Tyler Florence's Eat This Book: Cooking With Global Fresh Flavors, I found the perfect recipe for a spicy chicken broth. It's served over cooked shredded chicken and accompanied by sliced avocado, just-fried tortillas, and cilantro. The broth is pretty spicy, so if you need to cut the heat, add a dollop of sour cream or crème fraiche. This exceptionally fresh-flavored soup is easy to throw together for a cool Autumn night. Ready to heat up your kitchen? Keep reading for the recipe.

Spicy Chicken Broth With Tortilla, Avocado and Lime

Spicy Chicken Broth With Tortilla, Avocado and Lime

Spicy Chicken Broth With Tortilla, Avocado and Lime

Ingredients

  1. Extra virgin olive oil
  2. 2 medium onions, diced
  3. 3 garlic cloves, minced
  4. 3 medium-size ripe tomatoes, chopped
  5. 2 jalapeños, minced
  6. 1 quart chicken stock, homemade or store bought
  7. kosher salt and freshly ground black pepper
  8. canola oil, for frying
  9. 4 corn tortillas, cut into 1/8 inch wide strips
  10. 1 1/2 cups shredded cooked chicken
  11. 3 avocados, halved, pitted, peeled, and diced
  12. 1/2 cup coarsely chopped fresh cilantro
  13. 1 lime, cut in wedges
  14. 4 dollops of sour cream or crème fraiche (optional)

Directions

  1. Put a stockpot over medium heat and coat with a 2 count of olive oil. Add the onions, garlic, tomatoes, and jalapeños and cook for 15 minutes or until the vegetables get pulpy. Pour in the stock, season with salt and pepper and simmer for 20 to 25 minutes.
  2. Meanwhile, heat 1 inch of canola oil in a 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 with a slotted spoons to a paper towel-lined platter and sprinkle with salt while they are hot.
  3. Divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with diced avocado and fried tortilla strips. Garnish with cilantro and lime wedges.

Serves 4.


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Do you have any great leftover chicken recipes? Share them with the YumSugar Community, and we might even feature your recipe.

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laaki laaki 6 years
Does this really need 3 avocados? It seem they are only for garnishing....
neonbrite neonbrite 6 years
oops next time I mean
neonbrite neonbrite 6 years
Made this soup last night added corn and found it could have had a bit more kick. Zext time I think I will add another pepper. Overall was great my housemate and I enjoyed it and there was lots to freeze for at least three more servings according the portion sizes I like. We used croutons instead of frying any tortillas. Oh also skipped out on the cream.
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