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It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. I email this recipe constantly to personal friends or blog readers. So here it is – ASP’s nearly famous Chicken Tortilla Soup!
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
* This is a great recipe for using leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!