Tools
Tools
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
sea salt
1 corn tortilla (15 to 20 cm in diameter), torn into pieces
15 ounces diced re-roasted tomatoes with juice
4 ounces diced mild green chillis
2 cups chicken stock
2 tsp chilli powder
1 teaspoon ground cumin
1 lime, juiced and peel grated
1/4 cup chopped fresh cilantro
2 cups shredded or chopped cooked chicken
1 cup tortilla chips
1 avocado, halved, pitted, peeled and diced
1/2 cup Monterey Jack cheese, shredded
cup Lime wedges, optional
Step by step
Heat oil in skillet over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown, about 8 minutes.
While onion mixture is cooling, add torn tortilla, tomatoes, chiles, stock, chili powder, cumin, lime peel and juice, cilantro and 1 teaspoon salt to the blender jar. Add onion mixture, secure lid.
Turn dial to Speed 1. Slowly increase speed to Max. Blend until completely smooth and rising steam is visible, about 5-6 minutes.
Soup should be hot. Add chicken and tortilla chips and pulse 2-3 times on low to mix.
Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.