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Chicken Tortilla Soup

Created by CrazyGabe on October 22, 2015

4 ounces tomatoes (2 Roma tomatoes, diced)
2 cups diced zucchini
1 package (335 gram) corn tortillas (a package has 10, you will need 2 more tortillas, so 12 all together) tortillas, diced)
2 cups whole milk
1 tablespoon all-purpose flour
6 cups low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons butter
1 small white onion (diced)
4 cloves garlic, minced
12 ounces potatoes (2 medium Russet, washed and diced)
2 large carrots, peeled and diced
2 poblano peppers (diced)
1 to 2 serrano peppers (seeded and chopped, or jalapeño peppers)
9 ounces cooked chicken breast (2 cups, fine chopped or shredded)

Step 1: Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to a large dutch oven pot and heat to medium heat. Add the onion, garlic, potatoes, carrots, poblano and serrano peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the tomatoes and cook for another few minutes.
Step 2: In the blender, combine the 12 tortillas, 2 cups of milk and 1 tablespoon flour. Blend on high until smooth and pour into pot. This will give the chowder a great corn flavor and act as a thickener as well. Add this mixture to the Dutch oven along with 6 cups of chicken broth, cooked chicken, spices and vinegar. Bring to a boil, taste for salt. Reduce to a simmer and continue cooking until chowder becomes thick, about 15 to 25 minutes.
FOR THE GARNISH
Step 3: While chowder is simmering and thickening, preheat 1 1/2 cups of canola oil to medium heat in a heavy saucepan. After 5 minutes, add a tortilla strip to make sure it’s hot enough. Add a handful of strips at a time and fry until crispy. Drain onto a plate lined with paper towels. Season lightly with salt. Garnish chowder with tortilla strips, avocado, cilantro and red pepper flakes. Enjoy!
Tip~ The chowder will thicken more once refrigerated. Add a little more chicken broth when you reheat it to thin it out slightly