Chicken Tortilla SoupAdapted from "Neiman Marcus Cookbook" by Kevin Garvin and John Harrisson
INGREDIENTS
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For the soup:
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2 tablespoons vegetable oil
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1/2 medium onion, medium dice (about 3/4 cup)
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1/2 small carrot, peeled and medium dice (about 1/4 cup)
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1/2 medium celery stalk, medium dice (about 1/4 cup)
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1/2 medium red bell pepper, medium dice (about 1/4 cup)
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1 medium garlic clove, minced
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1/2 teaspoon chili powder
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper
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4 cups (1 quart) stock or low-sodium chicken broth
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1 cup water
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1/2 cup canned crushed tomatoes
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1 1/2 teaspoons kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
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For the tortilla strips:
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1 1/2 cups vegetable oil
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4 (6-inch) corn tortillas
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Kosher salt
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Freshly ground black pepper
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To finish:
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1 1/2 cups shredded, cooked chicken (about 8 ounces)
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1/2 cup heavy cream
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Kosher salt
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Freshly ground black pepper
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Optional garnishes:
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Shredded Monterey Jack cheese
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Thinly sliced scallions
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Sour cream
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