I’m guessing the people who didn’t like it skimped on the garlic and ginger, and maybe on the other ingredients, too. When prepared as directed (with a couple of minor changes by me, such as adding chicken), this is a powerfully flavored recipe to keep and serve to your friends.
You can even tell them you cooked the chicken yourself.
Chicken Tortilla Soup
Yield: 6 servings
1 tablespoon vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups chicken stock
1 (14.5-ounce) can fire-roasted tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 (8-inch) flour tortilla
1/2 rotisserie chicken, skin removed, shredded
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped cilantro leaves
1 (8-inch) flour tortilla
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
In a large saucepan, heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and jalape?os, and cook for 1 minute. Pour in the chicken stock, tomatoes and beans, and bring to a simmer. Simmer 5 minutes.
While the broth is simmering, heat a skillet. When hot, add tortilla. Cook 1 minute, until bottom is lightly toasted. Flip and cook 1 minute until lightly toasted. Remove from heat and cut into thin strips. Set aside.
Once the broth has simmered for a few minutes, add shredded chicken, lime juice and cilantro. Taste and season with salt and pepper if needed. Serve soup garnished with lime wedges, avocado slices, tortilla strips and a sprinkling of cheese.