Sopa de Tortilla (Nut-Free)

Ingredients

• 6 Corn tortillas
• 6 cups Chicken broth
• 1 14.5-oz can Diced tomatoes
• 1 Onion
• 3 cloves Garlic
• 1 Chipotle pepper in adobo sauce
• 1 Avocado
• 1 cup Shredded chicken (cooked)
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Pumpkin seeds

Instructions

1. 1Cut the 6 corn tortillas into thin strips, about 1/4-inch wide. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat (375°F / 190°C). Fry the tortilla strips in batches for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the crispy tortilla strips to a plate lined with paper towels to drain.
2. 2Finely chop the 1 onion and mince the 3 cloves of garlic. Add the chopped onion and minced garlic to a large heavy-bottomed pot with a little of the reserved olive oil from frying the tortillas (or add a touch more if needed). Cook over medium heat (300°F / 150°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 1 14.5-oz can of diced tomatoes (undrained), the 6 cups of chicken broth, and 1 chopped chipotle pepper in adobo sauce to the pot. Stir everything together. Bring the mixture to a boil over high heat (212°F / 100°C), then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
4. 4Stir the 1 cup of shredded chicken and the 2 tablespoons of lime juice into the simmering soup. Continue to simmer for another 5 minutes, allowing the flavors to meld. Taste the soup and add salt and black pepper as needed until it is seasoned to your liking.
5. 5While the soup is simmering, dice the 1 avocado into 1/2-inch cubes. Ensure the soup is hot before serving. Ladle the soup into bowls. Garnish each bowl with a generous amount of the crispy tortilla strips, the diced avocado, and the 2 tablespoons of pumpkin seeds.

Substitutions

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