Tortilla Soup

Kate, Epicurious 

This is a favorite one-dish meal of ours with lots of flavor. I have made it without the chicken sometimes and it is just as good.

Soup

2 14.5-oz. cans low-sodium chicken broth 

1 C water 

1 28-oz. can Mexican-style stewed tomatoes with juices 

1 14.5-oz. can diced tomatoes with juice 

1 can black beans 

1 1/2 C corn 

1 bay leaf 

2 garlic cloves, pressed 

1/4 t ground cumin 

1/8 t dried crushed red pepper 

12 oz. skinless boneless chicken breasts, cut into 1/2-in.-wide strips 

2 green onions, sliced 

1/4 C chopped fresh cilantro 

2 T fresh lime juice 

s & p 

12 small corn tortillas 

 Preheat oven to 350. Slice 4 or 5 tortillas into strips, and toss with a bit of vegetable oil. Spread strips on rimmed baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. In a food processor or blender, blend the can of stewed tomatoes with the remaining tortillas. Combine broth, water, tomato/tortilla mixture, diced tomatoes, bay leaf, garlic, cumin, and red pepper in a large pot; bring to a boil. Reduce heat; simmer 5 minutes. Add chicken, black beans, and corn; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro, and lime juice. Season with s & p. Ladle soup into bowls. Sprinkle with tortilla strips and avocado relish (recipe below) and serve. 

Avocado Relish 

2 ripe avocadoes 

1 small vine-ripened tomato 

2/3 C finely chopped white onion 

1 - 2 fresh serrano chilies 

2 T chopped fresh cilantro sprigs 

2 t fresh lime juice 

1 t coarse salt 

1/2 t coarsely ground black pepper 

Combine all ingredients in a medium bowl.