Chicken Tortilla Soup (mexicanplease.com)

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips.

Rating: None

Ingredients

Preparation steps

  1. Roast the tomatoes in the oven at 400F for 20 minutes or so.
  2. Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.  When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle.  Combine well.
  3. Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes.  Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
  4. Bring to a boil and add the chicken breast.  Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.
  5. Remove the chicken and shred it using two forks.  Add the chicken back to the broth and let it simmer for an additional 5 minutes or so.  Take a taste for seasoning at this point.  I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
  6. To make the tortilla strips, cut 3-4 corn tortillas into thin strips.  Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil).  Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown.  Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.
  7. To serve, add shredded chicken to a bowl and top with the broth.  Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.
  8. Store leftovers in an airtight container in the fridge.
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