Tortilla Soup

This is my adaptation of a recipe I found when I googled "tortilla soup".


6 (6-inch) corn tortillas
1/4 cup garlic-infused grapeseed oil (we bought a bottle from Chateu St. Jean in Napa last summer)
1/2 large white onion, chopped
3 cloves garlic, finely chopped
1 large poblano chile, seeded, veins removed, chopped
2 4oz cand Ortega Fire Roasted diced green chiles
2 14.5oz cans Swanson vegetable broth
1 cube Not-Chick'n broth seasoning
1 14.5oz can Hunts Fire Roasted diced tomatoes with garlic
1/2 teaspoon kosher salt
Garnishes:
Sour Cream (light)
Shredded cheese (cheddar, jack, whatever you like)
Avocado
Fresh Cilantro, finely chopped


If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.


Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


Add onion to oil, cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, broth cube and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. .


Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with cheese; garnish with remaining tortilla strips and cilantro. Add a dollop of sour cream and/or avocado.