Mexican Soup Con Tortillas
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 tablespoon salad oil
- 1 large onion, thinly sliced
- 1 -3 dried red chili (depends on how hot you want it)
- 2 teaspoons ground cumin
- 2 tablespoons fresh cilantro, chopped fine
- 2 garlic cloves, minced or grated
- 10 cups chicken broth
- 3 chicken breast halves, boneless and skinless
- 2 large carrots, peeled and sliced 1/4 inch thick
- 1⁄3 cup brown rice
- 2 zucchini, cut into 1/2 inch cubes
- salt
- 6 corn tortillas, cut into thin strips and fried crispy
- 1 cup monterey jack cheese, grated
Directions
- Heat oil in large dutch oven over medium heat.
- Add oinions, separated into rings, chilies, cumin and cilantro. Cook, stirring often, until onions are soft, about 6 to 8 minutes.
- Stir in garlic, then add broth. Bring to a boil over high heat, reduce heat, cover, and simmer 20 minutes.
- Add carrots, chicken breasts and rice to broth. Reduce heat, cover, and simmer about 15 minutes, until breast meat is done.
- Lift out meat and let set until cool enough to handle, then shred or cut chicken into bite-sized pieces.
- Add zucchini and chicken meat to soup and simmer, uncovered, just until zucchini is bright green and crisp-tender, about 5 minutes.
- To serve. place a small handful of tortilla strips in each bowl and spoon soup over. Put some grated jack cheese on top, if desired.
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