Chicken Tortilla Soup
Makes 8-10 servings
8 (6-inch) corn tortillas
¼ cup canola oil
2 tablespoons canola oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 pablano pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon cumin
2 teaspoon chili powder
1 teaspoon dried oregano
10 cups chicken stock
2 (14.5-ounce) cans diced tomatoes with chiles
3 tablespoons tomato paste
3 tablespoons cornmeal
2 (15-ounce) cans black beans, drained and rinsed
2 cups frozen corn
1 teaspoons kosher salt
½ teaspoon coarse-ground pepper
6 cups shredded rotisserie chicken
Juice of 1 lime
Chopped red onion
Grated Monterey Jack cheese
Chopped fresh cilantro
Cut the tortillas in half. Cut the halves into ¼-inch thick strips. Heat the oil over medium-high heat in a medium skillet. Fry the tortilla strips, in batches, until lightly browned and crisp, about 3 minutes. Drain the tortilla strips on a paper-towel-lined plate and season with salt.
Heat 2 tablespoons oil in a Dutch oven or large pot over medium high heat. Add the onions and peppers and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook 30 additional seconds. Stir in the cumin, chili powder and oregano.
Add the chicken stock, tomatoes, tomato paste, cornmeal, black beans, corn 1 ½ teaspoons salt and ½ teaspoons pepper. Bring to a boil over medium-high heat. Reduce to low, cover and simmer for 25 minutes. Add the chicken and cook until heated through, about 5 minutes. Remove the pot from the heat and add the lime juice. Season to taste with salt and pepper, if necessary.
Ladle the soup into bowls. Top with tortilla strips, sour cream, diced avocado, diced tomatoes, diced red onion, grated cheese and cilantro.