Anaheim Chicken Tortilla Soup

Prep	Cook	Total
30 Min	45 Min	1 Hr 15 Min

Ingredients

• 6 Anaheim peppers
• 3 tablespoons canola oil, divided
• 8 corn tortillas (6 inches), cut into 1/2-inch strips
• 2 medium onions, chopped
• 8 garlic cloves, peeled
• 7 cups chicken broth
• 1 can (29 ounces) tomato puree
• 2 tablespoons minced fresh cilantro
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 2 jalapeno peppers, seeded and finely chopped, optional
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 1-1/2 cups shredded cheddar cheese
• 1 medium ripe avocado, peeled and chopped

Directions

1. Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
3. In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
4. In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
5. Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
6. In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.

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