A classic tortilla soup.
Ingredients
| Corn Tortillas | 4 - 6 tortillas |
| Coin Oil | 3 Tbsp |
| Garlic (minced) | 2 cloves |
| Onions (chopped) | 2 medium |
| Tomatoes (skinned, chopped) | 4 medium |
| Cumin | 2 tsp |
| Jalapeño (chopped, optional) | 1 medium |
| Chicken Broth | 1 - 1 1/2 large (49oz) cans |
| Cilantro (fresh, chopped) | 1/4 Cup + More for garnish |
| Avocado (sliced) | Up to you |
| Jack Cheese (shredded) | Up to you |
| Chicken Breast | Up to you |
Directions
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Cut the tortillas into strips. Fry in the oil. Set fried tortilla stips aside to drain. Retain oil.
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Saute the garlic and onions for ~5 minutes.
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Add the tomatoes, cumin, jalapeno, chicken broth, and 1/4 cup cilantro.
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Bring to a boil. Reduce heat and simmer covered for 20-25 minutes.
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Can add chicken breast & remove later for garnish.
✦This is what the recipe says verbatim, but I believe what you want to do is grill some chicken breast with a simple, mild seasoning(salt and pepper), then dice/cube it and add it back at the end. But I imagine you can poach the chicken breast and shred it too.
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Serve garnished with jack cheese, tortilla strips, avocado, and cilantro.