Seriously the most time consuming aspect of this recipe is making the tortilla strips. If you really want to cut down the prep time you can purchase corn chips and get about the same result (just look for unsalted or lightly salted)
When I was on my diet (I couldn't tell you which one anymore, there are too many to remember) I'd order a bowl of tortilla soup with corn tortillas every time my office mates and I would go to the Mexican restaurant around the corner. That's why I love this recipe - I can make it any time I please (and during the cooler months - seems to be at least once a month!)
Ole!
Ingredients: 6-6" corn tortillas
1/4 cup peanut oil
1/2 cup sliced onion (1 small onion)
2 cloves garlic, finely chopped
1 medium jalapeno
3 cups chicken broth
1 can (10oz) Rotel diced tomatoes and chile peppers
1/2 teaspoon course salt (kosher or sea salt)
1 1/2 cups shreaded chicken (1 large can chicken)
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime wedge (for taste)
Directions:
Preheat oven to 200 degrees. Place the tortillas on a cookie sheet and bake for 10-15 minutes or until they are dry and slightly crisp. Cut tortilla in half, then into 1/4" strips.
In 3 quart saucepan heat oil over medium-high heat. Fry 1/2 tortilla strips in oil until slightly brown. Set aside on paper towel.
In remaining oil cook onion for 3-5 minutes stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Stir in broth, tomatoes, chicken, remaining tortilla strips and salt. Heat to boiling. Reduce to low; cover and simmer 30 minutes.
To serve, peel and pit avocado and cut into thin slices. Ladle soup into bowls and top with fried tortilla strips, avocado, cheese and cilantro. Serve with lime wedges.
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