You are here

Chicken Tortilla Soup

admin's picture
Ingredients
  Boneless skinless chicken breasts 1 Pound
  Fresh poblano chiles 6 Ounce (2 Whole, Pasillas)
  Chopped onion 1⁄2 Cup (8 tbs)
  Defatted chicken broth 8 Cup (128 tbs) (Fat Skimmed)
  6 inch corn tortillas 6
  Lime juice 1⁄4 Cup (4 tbs)
Directions

1. Rinse chicken; cut into 1-inch chunks.
2. Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
3. In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
4. Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
5. Ladle soup over tortillas. Add lime juice to taste.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Cook Time: 
4 Minutes

Rate It

Your rating: None
4.207145
Average: 4.2 (14 votes)