Chicken Tortilla Soup
A smoky tomato and chile broth with chicken, topped with crisp tortilla strips and avocado.
Serves 6
Prep 15 min
Cook 35 min
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1 can (14 oz) fire-roasted tomatoes
- 6 cups chicken stock
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1.5 lb boneless chicken breast
- 8 corn tortillas, cut in strips and baked until crisp
- 1 avocado, diced
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 2 limes, cut in wedges
Steps
Step 1. Heat the oil in a pot and cook the onion, garlic, and jalapeño for 5 minutes. Stir in the chili powder and cumin for 30 seconds.
Step 2. Add the tomatoes and stock and bring to a boil.
Step 3. Add the chicken and simmer for 20 minutes, until cooked through (165°F). Lift out and shred with two forks.
Step 4. Return the chicken to the soup and season with salt.
Step 5. Ladle into bowls and top with tortilla strips, avocado, cheese, cilantro, and lime.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.