Spicy tortilla soup southern living 1993

Family favorite. Delicious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position knife blade in food processor bowl; Add chopped onion, and process until smooth. Measure one cup onion purée, and set aside. Reserve any remaining purée for another use. *Heat 3 tablespoons vegetable oil in a Dutch oven over medium heat; cook four chopped tortillas, garlic, and cilantro in a hot oil until tortillas are soft. Add one cup onion purée, tomato purée, and next five ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves. Cut three tortillas into thin strips. *Pour oil to depth of 1 inch into a large, heavy skillet. Fry strips in hot oil over medium heat until brown. Removed tortillas, reserving 1/2 tablespoon oil in skillet; drain tortillas on paper towel, and set aside. *Add chicken strips to skillet, and cook about 10 minutes or until chicken is done. Spoon soup into bowls; add chicken strips, avocado, and cheese. Top with tortilla strips. Serve immediately. One cup servings. * for healthier option air fry or oven bake tortillas and chicken (or grill)

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