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–+ servings

Mexican Chicken Tortilla Soup with Tomatoes and Cilantro

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound boneless skinless chicken breasts
  • 6 cups homemade chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 corn tortillas, cut into thin strips
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Lime wedges and extra cilantro for serving

fremgangsmåte
 

  • Place the chicken breasts in a large pot with the homemade chicken broth, diced onion, and minced garlic. Bring to a simmer over medium heat.
  • Add the chili powder, cumin, salt, and pepper. Cook for 20 minutes until the chicken is fully cooked.
  • Remove the chicken from the pot, shred it with two forks, and return it to the broth.
  • Stir in the diced tomatoes and lime juice. Simmer for 10 more minutes to blend the flavors.
  • While the soup simmers, spread the tortilla strips on a baking sheet and bake at 375°F for 10 minutes until crisp.
  • Ladle the soup into bowls and top each serving with baked tortilla strips, chopped cilantro, and lime wedges.

merknader

Bake the tortilla strips ahead and store them in an airtight container so they stay crisp when added at the table. If the broth tastes too mild after simmering, add an extra pinch of cumin rather than more salt. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet