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Tortilla Soup

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Chicken tortilla soup is the perfect weeknight dinner. This chicken tortilla soup is quick to make, full of chicken, corn tortilla strips, tomatoes, and more. It’s comforting, hearty, and filling. It also freezes well.

For the topping: Sliced avocado, sour cream, grated Monterey Jack cheese, additional chopped cilantro, and/or sliced green onions.

Prep Time 1 hour

Serves: 4

Difficulty Level: Low

Tortilla Soup

Ingredients for Tortilla Soup:

Vegetable oil - 1 tbsp. (plus more for frying)

Onions - 2 large (chopped)

Garlic - 8 cloves (minced)

Kosher salt - as needed

Ground cumin - 1 tsp.

Chili flakes - 1/2 tsp.

Chicken broth - 12 cups

Canned diced tomatoes - 1 (28 oz.) can (diced)

Lime juice - 2-3 tbsp. (from 2 limes)

Corn tortillas - 1 package (8 oz.) (cut into 1/4-inch strips)

Chicken breast - 2 lbs. (boneless and skinless) (cut into 1/4-inch strips)

Cilantro - 1 cup (freshly chopped)

Method of preparing the Tortilla Soup:

Heat 1 tbsp of vegetable oil in a large pot over medium heat. Add onions and cook until translucent, 5 to 7 minutes.
Stir in two-thirds of the garlic, 1 tbsp of salt, cumin, and chili flakes, and cook for 2 minutes. Add broth, tomatoes, and half the lime juice, and increase heat to a gentle simmer. Cook for 20 minutes.
Pour about 1 inch of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, fry the tortilla strips, working in batches. Fry each batch for 2 minutes and let cool on a paper towel-lined baking pan. Season with salt and let cool.
Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 teaspoon salt.
Marinate at room temperature for 10 minutes, then add to soup and simmer for 5 minutes, until chicken is just cooked through. Stir in cilantro, and serve hot with tortilla strips and your choice of toppings.

Chef's Tip:

Serve with warm corn bread or tortillas.

Source: MyRecipes

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