Another Great Chicken Tortilla Soup Recipe

How to Make Another Great Chicken Tortilla Soup

1. Place 2 ancho chiles in a small, heatproof bowl. Pour 1 cup boiling water over the chiles and let soak for 30 minutes.
2. Drain the chiles, remove stems and seeds, and slice into 1/2-inch strips. Set aside.
3. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat.
4. Add 1.5 lbs boneless, skinless chicken breasts. Season with salt and pepper to taste. Brown on both sides for about 10 minutes total.
5. Add 1 medium onion (chopped), 1 cup chopped carrots, and 1 cup chopped celery. Cook for about 8 minutes, stirring often.
6. Add 4 cloves garlic (minced) and 1 teaspoon ground cumin. Cook for an additional 2 minutes.
7. Add 6 cups chicken broth, the reserved chiles, 1 (28-ounce) can diced tomatoes (undrained), and 1/2 cup chopped fresh cilantro. Bring to a boil.
8. Reduce heat and simmer for 15 minutes.
9. Tear 3 corn tortillas into 2-inch strips and add to the soup.
10. Continue to simmer for 15 minutes.
11. Using a slotted spoon, remove the chicken to a cutting board. Remove the soup from the heat.
12. Using an immersion blender, puree the soup until smooth (or puree in small batches in a food processor).
13. Shred the chicken with two forks and return it to the soup.
14. Season the soup to taste with salt and pepper.
15. Slice the remaining 1 corn tortilla into 1/4-inch strips.
16. In a small saucepan, heat 1 inch of vegetable oil until very hot.
17. Fry the tortilla strips until crisp, about 1 minute per batch.
18. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate and season with salt.
19. Serve the soup in bowls, topped with the crispy tortilla strips and your choice of garnishes: sliced avocado, shredded cheese, sour cream, salsa, lime wedges, and/or extra cilantro.