World Food and Wine
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Chicken tortilla soup

Garnish with avocado slices and cheese. Use Monterrey Jack or Chihuahua cheese in this recipe. Mexican oregano will render a more authentic flavor.

Ingredients

1⁄2 cup onion (finely chopped, about 1 medium sized onion)
1 clove garlic (finely chopped)
2 tablespoons cooking oil (and more to cook tortillas)
4 cups broth (chicken broth or stock)
1 cup bell pepper (red pepper, chopped)
1 tablespoon chili pepper (ground, red chili powder)
3⁄4 teaspoon basil (dried, or 1 1/2 tablespoon fresh basil leaves)
3⁄4 teaspoon oregano (dried, or 1 1/2 tablespoon fresh oregano)
1 teaspoon salt
1⁄4 teaspoon pepper
15 ounces pureed tomato (about 1 can)
6 tortilla (6 inch diameter corn tortillas)
2 cups chicken (cooked, chopped)

Instructions

Heat up the 2 tablespoons oil in a pan on a medium heat. Cook onions, bell pepper and garlic, stirring, until onion is tender.

Stir in broth, chili powder, basil, oregano and tomato puree. Heat to boiling, then, reduce heat, cover lightly, and simmer for 30 minutes. Season to taste with salt and pepper.

Heat oil for tortillas in a skillet until hot. Cook the tortilla strips in the hot oil oil until light golden brown - about 30 to 60 seconds - and drain.

Divide tortilla strips and chicken among 6 bowls. Pour broth over chicken the chicken broth.

Garnish each bowl with shredded cheese and sliced avocado. Serve.

Yield
6 servings
Preparation time 20 minutes
Cooking time 45 minutes
Total time
1 hour, 5 minutes

Notes

Corn tortillas should be cut into 1/2-inch strips.

Cooked chicken breasts should be cut up or shredded.

Variations

Add sweet corn, cooked beans or canned chiles to the pan.

Source

All Foods Natural recipe contest winner. This is a recipe adapted to North American tasts and it is not part of Mexican food history.

easy, simmer, poultry
soups, appetizers, warm
American food recipes
Food in U.S.A.

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