Best Tortilla Soup Recipe

Jane Kaylie

By
@Recipesnfoodcom

Best Tortilla Soup Recipe


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Rating:

Comments:

Serves:

3

Prep:

20 Min

Cook:

30 Min

Method:

Microwave

Ingredients

1 whole chicken breast (about 1¼-lbs)
4 c
chicken broth
1 onion, sliced
3 garlic cloves
2 Tbsp
vegetable oil plus additional for frying the tortillas
16 oz
can tomatoes, drained
1/3 c
fresh lime juice
2
fresh or pickled jalapeño peppers, or to taste, seeded and minced
6
inch corn tortillas, halved and cut crosswise into ¼-inch-wide strips
chopped fresh coriander for garnishing if desired

Directions Step-By-Step

1
In a large saucepan combine the chicken breast, broth, and 3 cups water.
2
Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
3
Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
4
In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
5
In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
6
Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
7
Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
8
Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American