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Chicken Tortilla Soup
Hi!! I've been wanting to share this recipe with everyone!!! Let me know what you think! Its a family favorite over here!!
Heat to simmer 1 1/2 Q of chicken broth*. Add 1 Chicken breast (w/skin and bones for best flavor). Cook for about 20 min (or until cooked through). Transfer to plate, let cool and discard skin and bones (if used) then shred the meat...
In a large heavy pot, heat:
2T olive oil
Add: 1 Anahiem green pepper** ( seeded and thinly sliced )
1/2 medium yellow onion
2 garlic cloves (thinly sliced),
salt to taste
Cook until soft ~5 min
Pour in the hot broth then add 2 tomatoes, peeled, seeded, ( i've never peeled or seeded) and diced or 3 small canned whole tomatoes, dried chipotle, seeds removed (optional)
Bring to a boil then simmer and cook for 30 min.
Add shredded chicken meat and heat through ( DO NOT BOIL)
taste for salt
Tortilla Strips: Fry in small batches
1/2 cup of veg oil
4 corn tortillas, cut into 1/2 in strips
wait for the oil to get hot, add your strips, let them get crips, put on a plate with paper towel and sprinkle with salt.
Garnishes: 1/2 cup of chopped Cilantro
6 lime wedges
4 ounces or more of queso fresco
radishes
cubed avocado
* I use the little chicken boullion cubes and works great
** i've never used anaheim green peppers, but i have used regular green, red and orange peppers and both the red and orange bring a different taste to the soup but delicious!
Once i'm dont with the tortilla strips, my soup will usually be all done and the meat heated all the way through....
I hope you guys enjoy this recipe!!
Heat to simmer 1 1/2 Q of chicken broth*. Add 1 Chicken breast (w/skin and bones for best flavor). Cook for about 20 min (or until cooked through). Transfer to plate, let cool and discard skin and bones (if used) then shred the meat...
In a large heavy pot, heat:
2T olive oil
Add: 1 Anahiem green pepper** ( seeded and thinly sliced )
1/2 medium yellow onion
2 garlic cloves (thinly sliced),
salt to taste
Cook until soft ~5 min
Pour in the hot broth then add 2 tomatoes, peeled, seeded, ( i've never peeled or seeded) and diced or 3 small canned whole tomatoes, dried chipotle, seeds removed (optional)
Bring to a boil then simmer and cook for 30 min.
Add shredded chicken meat and heat through ( DO NOT BOIL)
taste for salt
Tortilla Strips: Fry in small batches
1/2 cup of veg oil
4 corn tortillas, cut into 1/2 in strips
wait for the oil to get hot, add your strips, let them get crips, put on a plate with paper towel and sprinkle with salt.
Garnishes: 1/2 cup of chopped Cilantro
6 lime wedges
4 ounces or more of queso fresco
radishes
cubed avocado
* I use the little chicken boullion cubes and works great
** i've never used anaheim green peppers, but i have used regular green, red and orange peppers and both the red and orange bring a different taste to the soup but delicious!
Once i'm dont with the tortilla strips, my soup will usually be all done and the meat heated all the way through....
I hope you guys enjoy this recipe!!
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