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Tortilla Soup

1-whole chicken breast (about 1 1/4-lbs)
4-cups chicken broth
1-onion, sliced
3-garlic cloves
2-tbsp vegetable oil plus additional for frying the tortillas
14 to 16-oz can tomatoes, drained
1/3-cup fresh lime juice
2-fresh or pickled jalapeņo peppers, or to taste, seeded and minced
6-7 inch corn tortillas, halved and cut crosswise into 1/4-inch-wide strips
Chopped fresh coriander for garnish if desired

In a large saucepan combine the chicken breast, broth, and 3 cups water
Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through
Let the chicken cool in the broth
Transfer the chicken to a bowl reserving the broth
Discard the skin and bones
Shred the meat
In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden
In a blender or food processor puree the mixture with the tomatoes
Stir the puree into the reserved broth with the lime juice and the peppers
Simmer the soup for 5 minutes
Meanwhile, in the cleaned skillet, heat 1/4 inch of the additional oil over medium-high heat until it is hot but not smoking
Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp
Transfer them as they are fried with a slotted spoon to paper towels
Add the shredded chicken and the tortilla strips to the soup
Simmer the soup for 1 to 2 minutes, or until it is heated through
Ladle the soup into heated bowls and garnish it with the coriander.

Makes about 8 cups