Chicken Tortilla Soup
Description
Garnish with avocado slices and cheese. Use Monterrey Jack or Chihuahua cheese in this recipe. Mexican oregano will render a more authentic flavor.
Ingredients
Soup
- 1/2 cup onion, finely chopped, about 1 medium sized onion
- 1 each clove garlic, finely chopped
- 2 Tbs vegetable oil
- 4 cups chicken broth
- 1/4 cup chopped red bell pepper
- 1 Tbs ground red chiles
- 3/4 Tbs dried basil leaves or 1½ Tbs fresh choped basil
- 3/4 Tbs dried oregano or 1½ Tbs fresh choped oregano
- 1/2 Tbs salt
- 1/4 Tbs pepper
- 15 oz tomato puree, about 1 can
- 1/2 cup vegetable oil
- 10 corn tortillas 6-inch diameter
- 2 cups cooked chicken breasts
- 1 cup shredded cheese
- 1 cup sliced avocado
Methods/steps
- Heat up the oil in a pan on a medium heat. Cook onions, bell pepper and garlic, stirring, until onion is tender.
- Stir in broth, chili powder, basil, and tomato puree. Heat to boiling, then, reduce heat, cover lightly, and simmer for 30 minutes. Season to taste with salt and pepper.
- Heat oil for tortillas in a skillet until hot. Cook the tortilla strips in the hot oil oil until light golden brown -about 30 to 60 seconds- and drain.
- Divide tortilla strips and chicken among 6 bowls. Pour broth over chicken the chicken broth.
- Garnish each bowl with shredded cheese and sliced avocado. Serve.
Nutrition Facts
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Additional Tips
Corn tortillas should be cut into 1/2-inch strips.
Cooked chicken breasts should be cut up or shredded.
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