Mexican Chicken Tortilla Soup Recipe

Chicken Tortilla Soup 

Ingredients:

1 tablespoon vegetable oil

3 -4 garlic cloves , minced

1 (4 ounce) can of chopped green chilies , drained

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1 cup chopped fresh tomato

1 small onion , chopped

1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)

1 finely chopped jalapeno pepper (optional)

1 tablespoon Worcestershire sauce

2 chicken breasts , cooked and shredded

vegetable (such as zucchini,corn,kidney beans)

4 1/2 cups water

1 beef bouillon cube (I use Knorr extra large)

1 chicken bouillon cube (I use Knorr extra large)

1/4 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

fried tortilla , in strips, for garnish

avocado , for garnish

shredded cheese , for garnish

cilantro , for garnish

Preparation:

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve. In a large pot, saute first four ingredients until tender. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) . Cover and bring to a boil. Reduce heat to low and simmer for about an hour. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.). Simmer until the vegetalbes are tender, about 30 more minutes. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person). Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls. Sprinkle with chopped avocado if desired. Ladle soup into bowl. Sprinkle with shredded cheddar cheese and cilantro and serve immediately. 

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