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chicken tortilla soup
chicken tortilla soup

chicken tortilla soup
chicken tortilla soup
Source
Ingredients:
1
Servings
  • 1
    item
     chicken (boneless, skinless breasts or thighs)
  • 1
    item
     aromatics (onion, garlic, chili peppers)
  • 1
    item
     canned diced tomatoes
  • 1
    item
     chicken broth
  • 1
    item
     spices (cumin, chili powder, paprika)
  • 1
    item
     corn tortillas or tortilla chips
  • 1
    item
     fresh toppings (avocado, cilantro, lime)
  • 1
    item
     article
  • 1
    item
     experience the flavors of mexico with chicken tortilla soup
chicken tortilla soup
Instructions:
  1. In a large pot, heat olive oil over medium heat. Add diced onions, minced garlic, and chopped chili peppers, and sauté until softened.
  2. Add diced chicken to the pot and cook until browned on all sides.
  3. Stir in diced tomatoes, chicken broth, and spices, and bring the soup to a boil.
  4. Reduce the heat and let the soup simmer, partially covered, for about 20-30 minutes until the chicken is cooked through and tender.
  5. While the soup is simmering, prepare the tortilla strips by cutting corn tortillas into thin strips and frying them in hot oil until crispy. Alternatively, use store-bought tortilla chips.
  6. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
  7. To serve, ladle the hot soup into bowls and top with crispy tortilla strips, sliced avocado, chopped cilantro, and a squeeze of lime juice. Add any additional garnishes as desired.
  • 1
    item
     chicken (boneless, skinless breasts or thighs)
  • 1
    item
     aromatics (onion, garlic, chili peppers)
  • 1
    item
     canned diced tomatoes
  • 1
    item
     chicken broth
  • 1
    item
     spices (cumin, chili powder, paprika)
  • 1
    item
     corn tortillas or tortilla chips
  • 1
    item
     fresh toppings (avocado, cilantro, lime)
  • 1
    item
     article
  • 1
    item
     experience the flavors of mexico with chicken tortilla soup
1
Servings
0

In a large pot, heat olive oil over medium heat. Add diced onions, minced garlic, and chopped chili peppers, and sauté until softened.

Add diced chicken to the pot and cook until browned on all sides.

Stir in diced tomatoes, chicken broth, and spices, and bring the soup to a boil.

Reduce the heat and let the soup simmer, partially covered, for about 20-30 minutes until the chicken is cooked through and tender.

While the soup is simmering, prepare the tortilla strips by cutting corn tortillas into thin strips and frying them in hot oil until crispy. Alternatively, use store-bought tortilla chips.

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

To serve, ladle the hot soup into bowls and top with crispy tortilla strips, sliced avocado, chopped cilantro, and a squeeze of lime juice. Add any additional garnishes as desired.

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