Chicken-Tortilla Soup is a very tasty as well as I would say a comforting soup. Healthy, tasty and nutritious - this Chicken-Tortilla Soup is all in one. Enjoy having it!
|Low sodium chicken broth||960 Milliliter (4 Cups)|
|Chicken breast boneless skinless||6 Ounce (180 Gram, 1/4-Inch Strips)|
|Onion||120 Milliliter, sliced (1/2 Cup)|
|Red peppers||120 Milliliter, sliced (1/2 Cup)|
|Passilla chiles/Green peppers||120 Milliliter, sliced (1/2 Cup)|
|Roma tomatoes||240 Milliliter, diced (1 Cup)|
|Fresh garlic||2 Clove (10 gm), chopped|
|Cumin||1⁄4 Teaspoon (1 Milliliter)|
|Corn tortilla chips||12|
|Fresh cilantro||30 Milliliter, chopped (2 Tablespoon)|
|Sprig||4 (For Sprig)|
|Fresh oregano||30 Milliliter, chopped (2 Tablespoon)|
In a medium saucepan, bring chicken broth to a boil; add chicken strips and cook for 5 minutes, skimming the top.
Add the vegetables and cook for 10 more minutes.
Chop the oregano and cilantro, reserving 4 sprigs of cilantro for garnish.