Tortilla Soup | Williams Sonoma

Name: Tortilla Soup | Williams Sonoma
Total time: 50 min
Ingredients: 5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped; 4 fresh Anaheim chilies, seeded and chopped; 3 cups chopped peeled tomatoes; 1 large white onion, diced; 7 garlic cloves, minced; 2 Tbs. canola oil; 6 cups chicken stock; 2 cups water; 1 1&#8260;2 lb. cooked chicken, cut into 1&#8260;2-inch dice; 2&#8260;3 cup chopped fresh cilantro, plus leaves for garnish; Vegetable oil for deep-frying; 6 corn tortillas, cut into strips 2 inches long; 6 oz. crumbled queso fresco or shredded jack cheese; 1 avocado, pitted, peeled and sliced

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Tortilla Soup Ingredients: - 5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped - 4 fresh Anaheim chilies, seeded and chopped - 3 cups

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Ingredients

5 dried ancho chilies, soaked in boiling water, &nbsp;drained, seeded and chopped
4 fresh Anaheim chilies, seeded and chopped
3 cups chopped peeled tomatoes
1 large white onion, diced
7 garlic cloves, minced
2 Tbs. canola oil
6 cups chicken stock
2 cups water
1 1&#8260;2 lb. cooked chicken, cut into 1&#8260;2-inch dice
2&#8260;3 cup chopped fresh cilantro, plus leaves for &nbsp;garnish
Vegetable oil for deep-frying
6 corn tortillas, cut into strips 2 inches long
6 oz. crumbled queso fresco or shredded jack &nbsp;cheese
1 avocado, pitted, peeled and sliced