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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This chicken tortilla soup recipe has great flavor and doesn't take much cooking time. It's also a great way to use up those corn tortillas getting stale in your refrigerator. Ingredients:
6 cups chicken broth |
1 14.5-ounce can diced or crushed tomatoes, undrained |
2 tablespoons vegetable oil |
six 6-inch corn tortillas, cut into strips 1/2 inch wide and 2 to 3 inches long |
2 boneless, skinless chicken breast halves or 3 thighs, cut into bite-size pieces |
1 onion, chopped |
2 cloves garlic, finely chopped |
2 jalapeños, seeded and minced |
1/2 teaspoon teaspoon ground cumin |
1/2 teaspoon kosher or sea salt |
1/2 cup shredded monterey jack cheese |
chopped fresh cilantro |
1 lime, cut into 6 wedges |
Directions:
1. Combine broth and tomatoes in a soup pot, and bring to a boil; reduce heat to medium-low, and let simmer 10 minutes.
2. Meanwhile, heat oil in a medium skillet over medium-high heat until hot. Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes. Remove fried strips to paper towels to drain.
3. In same skillet, cook chicken 3 to 5 minutes without stirring, until nicely browned on first side. Add onion, garlic, jalapeños, cumin, and salt; cook 5 minutes or so, stirring occasionally, until chicken is cooked through and vegetables are softened.
4. Add contents of skillet to simmering broth; cook 10 minutes.
5. Ladle soup into bowls. Garnish each with tortilla strips, cheese, and cilantro; serve each bowl with a wedge of lime.
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