Best Tortilla Soup Recipe
Provided by Jane Kaylie
Categories Chicken Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large saucepan combine the chicken breast, broth, and 3 cups water.
- 2. Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
- 3. Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
- 4. In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
- 5. In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
- 6. Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
- 7. Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
- 8. Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.
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