Dionicia's Famous Chicken Tortilla Soup
photo by Pepina Rae
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 12 roma tomatoes, whole
- 3 teaspoons oregano (Mexican if you have it)
- 10 garlic cloves
- 5 bay leaves
- 2 teaspoons cumin seeds (can substitute ground)
- 2 teaspoons marjoram
- 1 teaspoon thyme
- 6 large peppercorns
- 3 teaspoons peppercorns, small
- 1 tablespoon oil
- 1⁄4 cup onion
- 4 tablespoons chicken bouillon granules
- 8 pieces chicken
- 8 corn tortillas, cut into thin strips
- 2 avocados
- 4 cups mozzarella cheese, shredded
directions
- Boil tomatoes 10 minutes.
- Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
- Saute onion in oil and add blender contents by pouring through a mesh strainer.
- Add one quart of water to strainer and swirl.
- Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
- Add one more quart of water.
- Add chicken bouillon and chicken pieces and boil until chicken is cooked.
- Fry tortilla strips in oil until crispy.
- Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
- Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
- Pour boiling broth over ingredients in bowl and serve.
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RECIPE SUBMITTED BY
I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.