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Author Notes: My grandma would make this for me when I was a kid. I'm not really a soup person -- I get sick of the soft texture after a few bites -- but tortilla soup is different, because of all the different textures. And this is the perfect rendition -- the broth is thick, not brothy like some versions I've tasted. It's also not too tomato-y. It's spicy in a comforting--not painful--way. It hits that elusive sweet spot between chicken broth and tomato bisque that makes my ideal tortilla soup. I recently asked her to email me the recipe. She doesn't really understand email, and sent a sort of stream of consciousness recipe. It was vague, but sharply entertaining. And it led me to the soup of my memories. —linzarella
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 6 cloves garlic, chopped
- 2 chipotle peppers packed in adobo sauce
- 6 ounces tomato paste
- 7-8 cups chicken broth
- 1 cup dehydrated corn
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 cup tortilla chip strips
- 2 limes, quartered
- 1 cup queso fresco
- 1.5 cups leftover roast chicken
- Heat the oil over medium heat and saute the onions, covered, about 10 minutes.
- Add the garlic, saute another minute, then add the tomato paste and chipotle peppers and saute 5 more minutes.
- Add the broth, bring to a boil, then lower to a simmer and cook for 5 minutes.
- Puree the broth with an immersion blender, or in batches in a blender.
- Put the remaining ingredients into bowls and allow everyone to customize their soup with whatever toppings they like.
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