The Crisper Whisperer: Quick Tortilla Soup Recipe

• 2 tablespoons olive oil
• 1 medium onion, diced
• About 1 cup diced green or red peppers
• A few tomatillos, diced
• A few garlic cloves, minced
• 1 jalapeno or other hot pepper, minced (or to taste)
• About 2 cups diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• Juice of 1/2 lime
• Meat from 1/2 cooked chicken, shredded
• Tortilla chips
• Chopped cilantro
• Sliced avocado
• Sliced scallions
• Crumbled cotija (or, in a pinch, French feta) or shredded Monterrey Jack cheese
• Lime wedges

1. In a medium pot, heat the olive oil over medium heat. Add the onion and peppers along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the tomatillos, garlic and jalapeno and continue to cook, stirring occasionally, for a few minutes longer. Add the diced tomatoes and cook for a few minutes more. Add the chicken stock, cilantro and salt, raise the heat to high, and bring to a boil. When the soup reaches a boil, reduce the heat and simmer for five minutes.
2. Dissolve the cornstarch in a couple of Tablespoons of water to make a slurry. Pour the slurry into the pot in a slow stream, stirring to mix it into the soup. Raise the heat to high, bring the soup to a boil once again for just a moment, and then remove the soup from the heat. Stir in lime juice.
3. Place a handful of shredded chicken and a handful of tortilla chips into each of four wide bowls. Ladel some soup overtop. Garnish generously with cilantro, avocado, scallions, cotija or jack cheese and lime wedges.

olive oil, onion, peppers, garlic, pepper, tomatoes, cilantro, salt, cornstarch, lime, chicken, tortilla chips, cilantro, avocado, scallions, cheese, wedges

Taken from www.seriouseats.com/recipes/2009/09/the-crisper-whisperer-quick-tortilla-soup-1.html (may not work)