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Tortilla Soup

chef.austin's picture
<p><a href="http://www.flickr.com/photos/47266767@N00/4573274291/">Image Credit</a></p>
Ingredients
  Chicken breast halves 2 , boned, skinned and cubed
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Tomatoes 3 Medium, peeled, seeded and chopped
  Chicken broth 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mild green chile 1 , seeded and chopped
  Vegetable oil 2 Tablespoon
  Corn tortillas 4 , halved and cut into 1/4-inch strips
  Coarsely chopped cilantro 2 Tablespoon
Directions

MAKING
1) In a slow cooker, add the chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile ; cook covered on LOW for about 7-8 hrs; puree in a food processor or a blender.
2) In a large skillet, heat the oil, add the tortilla strips, fry over the medium heat until crisp, drain well; reheat the soup if required.
SERVING
3) Pour into nice soup bowls, top with the crisp tortilla strips,
garnish with the cilantro and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
40 Minutes
Servings: 
4

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