Chicken Tortilla Soup | Breakfast Care

Chicken Tortilla soup is a traditional Mexican soup.It is made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and chile de árbol and epazote.

It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream.

Ingredients

• 6 6" corn tortillas cut into ¼" strips
• 3 cups chicken broth
• 2 chicken breasts boneless, skinless
  
• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic, minced
• 1 jalapeño, diced and seeded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 14 ½ ounces crushed tomatoes
• 1 can diced tomatoes with chilis such as rotel
• 14 ½ ounces can black beans rinsed & drained
• 1 cup corn drained if canned
• ¼ cup cilantro, chopped
• 1 lime juiced
• 1 avocado sliced, for garnish
• Salt, as per taste
• Black pepper, as per taste

Instructions

• Heat ¼ cup olive oil over medium-high heat a small pan.
• Add tortilla strips in small batches and fry until crisp.
• Drain and salt.
• Heat olive oil In a large pot over medium heat.
• Add onion, garlic and jalapeño and cook until onion is softened.
• Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
• Remove chicken and shred.
• Add back to the pot and simmer for 3 minutes.
• Spoon soup into bowls.
• Top with tortilla strips, lime wedges and sliced avocado.
• Sprinkle with black pepper.
• Garnish with cilantro and serve hot.
• Enjoy!