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Chicken and Tortilla Soup
A favorite in homes and restaurants throughout Mexico and beyond, tortilla soup is a great way to use old, stale corn tortillas in your refrigerator. In this recipe, they do double duty: some are fried to create a crisp topping, while the rest are simmered into the broth, where they break down and give the soup body. The combination of chili powder, cumin and fire-roasted tomatoes lends smoky richness to the broth, and shredded chicken turns the soup into a full meal. Embellish with more garnishes if you like; see the suggestions below.
4 to 6
Servings
40 minutes
20 minutes active
Ingredients
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¼
cup extra-virgin olive oil
-
6
6-inch corn tortillas, cut into ½-inch strips
Directions
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01In a large pot over medium, heat the oil until shimmering. Add half of the tortilla strips and cook, without stirring, until slightly firm, about 30 seconds. Toss with tongs, then cook, tossing often, until browned and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and sprinkle with salt; set aside.
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