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1
In a saute pan over medium heat, warm 1 tablespoon of olive oil.
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2
Add yellow onion, garlic, and cilantro.
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3
Saute to a golden brown.
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4
In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
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5
In the same saute pan, over medium heat, warm 1 tablespoon of olive oil.
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6
Add tomato mixture, cumin, and lime juice.
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7
Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching.
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8
Transfer mixture to a large saucepan.
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9
Over medium-low heat, add chicken stock and acho chile to saucepan.
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10
Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.)
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11
You may season, to taste, with salt and black pepper when this process is complete.
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12
While soup is cooking, cut tortillas into thin strips.
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13
In a frying pan over medium-high heat, heat the vegetable oil.
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14
Drop tortilla strips in hot oil.
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15
Turn with tongs until crisp and brown, approximately 3 minutes.
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16
Using a slotted spoon, transfer to paper towels to drain.
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17
Place aside.
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18
Preheat the oven to 350 degrees F.
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19
Coat chicken breasts with Southwest seasoning mixture.
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20
Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven.
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21
Set chicken aside to rest.
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22
Chop into bite-sized pieces, preserving coating as much as possible.
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23
Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces.
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24
Ladle soup over top.
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25
Garnish with shredded cheese, tomato, avocado, and green onions.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
