This Chicken Tortilla Soup starts with onions, bell pepper, and corn tortillas simmered in chicken stock and blended with spices like cumin and chili powder.
1green or red bell pepper, deseeded and roughly chopped
66-inch corn tortillas, cut into small pieces (about 1¼ cups), see note
2teaspoonschili powder
1tablespoonground cumin
8cupslow sodium chicken stock or broth
1½teaspoonssalt
1/8teaspooncayenne pepper, (optional)
3cupsrotisserie chicken, shredded
Garnish:
Crushed tortilla chips
Sour cream
Handful chopped fresh cilantro
2avocados, diced
Lime
Instructions
Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes.
Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper (if adding) and bring to a boil. Turn heat down to low and simmer for about 20 minutes.
Remove the soup from the heat and puree until completely smooth. An immersion blender is easiest for this or blend in batches in your blender. Stir in chicken, then ladle soup into bowls and garnish.
Notes
If you blend yellow corn tortillas with a green bell pepper it can be a brownish color. Still tastes great though. For a more optimal color use white corn tortillas and a red bell pepper.Source: my friend Rachel Quinton