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Chicken Tortilla Soup
Smoky, spicy, with crispy tortilla strips
Ingredients
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- 8 corn tortillas, cut into strips
- Vegetable oil for frying
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 jalapeños, minced
- 1 tbsp tomato paste
- 1 (14.5oz) can diced tomatoes
- 8 cups chicken broth
- 1 lb chicken breasts
- ¼ cup cilantro
- Juice of 2 limes
- Avocado, sour cream, cheese
Instructions
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- Fry half the tortilla strips until crisp. Drain, season with salt.
- Sauté onion . Add remaining tortilla strips, garlic, jalapeños, tomato paste. Cook .
- Add tomatoes and broth. Simmer.
- Add chicken breasts, simmer until cooked, .
- Remove chicken, shred, return to pot.
- Stir in cilantro and lime juice.
- Serve topped with fried tortillas, avocado, sour cream, cheese.
Notes
- Cooking tortillas in soup adds body and flavor.
- Crispy strips must be added right before serving.
America's Test Kitchen (ATK Lab-Tested)