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
  • cup corn drained if canned
  • ¼ cup cilantro, chopped
  • 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!

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