A delicious and hearty Mexican soup made with tomatoes, chicken, and crispy tortilla strips. Perfect for a comforting meal.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 1 avocado
- 1 cup cheese
- 2 chicken breast
- 6 cups chicken broth
- 1 teaspoon chili powder
- 0.5 cup cilantro
- 6 corn tortillas
- 1 teaspoon cumin
- 2 garlic cloves
- 1 lime
- 1 onion
- 0.5 teaspoon pepper
- 1 teaspoon salt
- 3 tomatoes
- 2 tablespoons vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pot over medium heat.
Step 2
Cut the corn tortillas into thin strips and fry them in the oil until crispy. Remove and set aside.
Step 3
In the same pot, add the chopped onion and minced garlic. Sauté until softened.
Step 4
Add the chopped tomatoes and cook for a few more minutes until they start to break down.
Step 5
Pour in the chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
Step 6
Reduce heat and let it simmer for about 20 minutes.
Step 7
Add the cooked shredded chicken to the pot and simmer for another 10 minutes.
Step 8
Serve the soup hot, topped with crispy tortilla strips, sliced avocado, chopped cilantro, and lime wedges. Optionally, add shredded cheese.