Chicken Tortilla Soup

Instructions

1. 1
   Mise en place

   Finely dice the onion and dice the carrot. Mince the cilantro for the soup and chop additional leaves for garnish. Finely crush enough tortilla chips to measure 1 cup. Squeeze the half lime and cut the serving lime into wedges. Shred the Monterey Jack.

2. 2

   Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, and jarred minced garlic. Cook, stirring, until the onion is tender, about 5 minutes.

3. 3

   Add the tomato paste, smoked paprika, chili powder, cumin, salt, and pepper. Cook, stirring, until fragrant, 2 to 3 minutes.

4. 4

   Add the tomatoes, green chiles, broth, minced cilantro, and bay leaves. Bring to a rapid simmer. Lower the chicken into the broth, cover, and cook until cooked through, 15 to 20 minutes depending on thickness.

5. 5

   Transfer the chicken to a sheet pan to cool. Discard the bay leaves. Reduce the heat to medium-low to keep the soup warm.

6. 6

   Ladle 3 cups soup into a blender and add the crushed chips. Let stand for about 2 minutes to soften the chips. Blend until smooth, venting the lid as directed for hot liquids. Return to the pot and stir.

7. 7

   Shred the chicken with two forks. Return it to the soup, cover, and warm for about 5 minutes. Stir in the lime juice and adjust the salt.

8. 8

   Slice the avocado. Serve the soup with Monterey Jack, avocado, tortilla chips, cilantro, and lime wedges.