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recipes/docs/soup/chicken-tortilla-soup.mdx

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+---
+sidebar_position: 4
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Chicken Tortilla Soup
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A tasty chicken soup with homemade tortilla chips.
+    
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Tortilla Chips"
+    1/2 cup neutral oil, such as grapeseed or canola, plus more as needed
+    6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips
+    ```
+  
+    ```text title="Chicken Tortilla Soup"
+    1 large yellow or white onion, finely diced (about 1 3/4 cups)
+    2 medium poblano peppers, seeded and finely diced (about 1 cup)
+    3 cloves garlic, finely grated or minced
+    2 tablespoons coarsely chopped fresh cilantro stems (reserve the leaves for serving)
+    2 medium ancho chilis, chopped or 2 teaspoons ground ancho chili
+    1 teaspoon ground cumin
+    1 teaspoon dried oregano, preferably Mexican
+    1 teaspoon kosher salt, plus more for sprinkling
+    1 (32-ounce) carton low-sodium chicken broth
+    4 cups coarsely shredded, cooked chicken (about 1 pound), preferably rotisserie
+    2 cups corn kernels, fresh or frozen
+    1 (15-ounce) can crushed tomatoes, preferably fire-roasted
+    1 cup water
+    2 tablespoons freshly squeezed lime juice (from 1 medium lime)
+    ```
+
+    ```text title="Toppings"
+    Shredded Colby Jack, Chihuahua, or mild cheddar cheese
+    Diced avocado
+    Cilantro leaves, torn or coarsely chopped
+    Lime wedges
+    ```
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    **Tortillas**
+    1. Heat **neutral oil** in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels.
+    2. Working in batches, fry the **corn tortillas**, stirring and flipping frequently, until crisp and light golden-brown, for **45 to 60 seconds**. Make sure the centers are not chewy.
+    3. Transfer the tortilla strips to the plate. Sprinkle lightly with **kosher salt**, about 2-3 turns. Add more oil as needed.
+
+    **Soup**
+    1. Discard all but 3 tablespoons of the **oil** from the pot (do not strain out broken bits of fried tortilla). Return to medium-high heat.
+    2. Add the diced **yellow onion**, diced **poblano peppers**, grated **garlic cloves**, and chopped **cilantro stems**.
+    3. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about **8 minutes**.
+    4. Stir in the **ancho chili**, **cumin**, **oregano**, and 1 teaspoon **kosher salt**. Cook, stirring frequently, until fragrant, about **1 minute**.
+    5. Stir in the **chicken broth**, **shredded chicken**, **corn kernels**, **crushed tomatoes**, and **water**.
+    6. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, **15 to 20 minutes**.
+    7. Serve with **lime wedges**, **kosher salt**, reserved **tortilla strips**, and **cilantro leaves**.
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    https://www.thekitchn.com/tortilla-soup-recipe-23707214
+  </TabItem>
+</Tabs>