Prep 50 mins
Cook 20 mins
Chicken broth flavoured with salsa and lime,poured over tortilla chips and shredded chicken and garnished with cheese. See my short cuts in the description. Preparation time includes time to make the salsa - see my salsa Salsa Cruda / Pico De Gallo
- 3 large tomatoes, cored and seeded
- 1⁄2 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 fresh jalapeno peppers, seeded and minced
- 3 tablespoons cilantro, chopped finely
- 1 tablespoon olive oil
- 1 tablespoon lime juice, fresh
- 4 cups chicken broth
- 2 tortillas
- 2 tablespoons vegetable oil
- 400 g chicken breasts, shredded
- 2 tablespoons fresh lime juice
- grated dry mexican cheese
- Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
- Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
- Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
- Put the salsa and chicken broth in a large sauce pan.
- Bring to a boil, reduce heat and simmer, covered for 15 minute.
- Puree the soup with hand mixer or in blender.
- Add lime and salt to taste.
- Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
- Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
- Tip 2 - I add more garlic and make the soup quite spicy.
- Tip 3 - the tortilla chips can be omitted.
- Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.
This was really good. I used jarred salsa which I can usually buy really cheaply so I am always looking for ways to use it. I love that its pureed. I can't wait to try it again with fresh lime juice.
I loved the basic flavor of this, but the consistency was a bit thinner than I would have liked. I probably needed larger tomatoes or more of them, just to create a bit more body. Next time I will poach the chicken ahead of time. Frying it took more time than I wanted, and the grease fire I created did not help (don't ask). The lime juice at the end adds a wonderful spriteliness, and making your own tortilla strips takes but a minute and they are so superior to anything packaged. I got three servings out of this, but we really like our soup.
This is very good! I made the salsa as described in the recipe, omitted the salt (personal preference), and garnished with some chopped avocado. Delicious! Thanks for sharing!