Chicken Tortilla Soup
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 4 small corn tortillas
- vegetable oil cooking spray
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 (4 ounce) can green chilies (chopped)
- 1 (15 ounce) can italian-style stewed tomatoes (chopped and with their own juice)
- 4 cups chicken broth
- 1 teaspoon mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon hot sauce
- 4 tablespoons flour
- 1/2 cup water
- 1 lb boneless skinless chicken breast, cubed
Recipe
- 1 cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
- 2 bake in a 400-degree oven for about 10 minutes (until crispy).
- 3 meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
- 4 add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
- 5 add the mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
- 6 in a small bowl, whisk together the flour and water until the mixture is very smooth.
- 7 pour the flour mixture slowly into the soup, stirring constantly.
- 8 bring the soup back to a boil and simmer for 5 minutes.
- 9 add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
- 10 serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
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