Chicken Tortilla Soup
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
10-12
ingredients
- 12 corn tortillas
- 5 tablespoons olive oil
- 3 tomatoes
- 1 medium onion, halved
- 3 garlic cloves
- 8 cups chicken stock
- 1 sprig fresh epazote
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon pepper
- 2 tablespoons lime juice
- 3 dried pasilla peppers
- 4 chicken breast halves
- 2 cups monterey jack cheese, grated
- 2 avocados, cubed
- 1 sprig fresh cilantro, chopped
- 2 limes, wedged
- 1 cup frozen corn
- 1 cup pico de gallo
directions
- Heat 4 tablespoons of oil in a skillet. Cut tortillas into 1/2" strips and fry in oil until golden and crispy. Dry on paper towels and save for later.
- Add more oil (if needed) to skillet. Cut pasilla chiles crosswise in rings and fry in oil for about 1 minute. Dry on paper towels and save for later.
- Roast tomatoes, onion and garlic in broiler for about 10 minutes. Garlic may be done sooner. Peel charred skin from tomatoes and dice. Finely dice onion and garlic.
- In soup pot, heat 3 tablespoons of oil on low. Cut chicken into bite-size chunks and add to soup pot. Raise heat to high and cook chicken until done on all sides, about 2-3 minutes.
- Add onions, garlic, chili powder, cumin, pepper and 1 tablespoon lime juice. Stir and cook for another 2 minutes.
- Add broth, tomatoes, pico de gallo, epazote and frozen corn. Stir. Bring to a boil. Reduce heat to medium and cover. Continue boiling for 15 minutes.
- Stir. Reduce heat to low and lightly simmer for 1-2 hours. Stir occasionally.
- Add pasilla chiles and continue to simmer for 15 minutes. Taste test and season as desired.
- Peel and dice avacados, then place in a bowl and stir lightly with 2 tablespoons lime juice.
- To serve, place tortilla strips in bowl first, sprinkle with cheese, then ladle soup on top. Garnish with lime wedge, cilantro and avacados.
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RECIPE SUBMITTED BY
Harness Technology
Tucson, AZ
I am a land surveyor by day, web designer by night. I like to spend time with my family, repair computers and go bowling. My favorite cookbook is one my Mom gave me that she bought new in the 60's: Betty Crocker binder-style with the orange cover. No shortcuts going on in that book!