Chicken Tortilla Soup with a Quick Twist
Equipment
Ingrediënten
Serves 12 to 15 / Preparation Time: 30 minutes / Cooking Time: 40 minutes
- 3 tablespoons of vegetable oil
- 4 6-inch corn tortillas, cut into 1-inch pieces
- 1 medium onion finely chopped
- 5 garlic cloves minced
- ¼ cup of chopped fresh cilantro
- 2 cups of chopped cooked chicken
- 2 32-ounce containers of chicken broth
- 1 14.5-ounce can of stewed tomatoes, undrained and chopped
- 1 10-ounce can of diced tomatoes with green chiles, undrained
- 1 tablespoon of ground cumin
- ½ teaspoon of pepper
- 1 bay leaf
- ½ cup of vegetable oil
- 8 corn tortillas cut into 1/4-inch strips
- Garnishes:
- shredded Monterey Jack cheese
- sour cream
Instructies
- In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
- Add tortilla pieces, chopped onion, minced garlic, and cilantro.
- Sauté for about 5 minutes or until the onion becomes tender.
- Add the chopped chicken, chicken broth, stewed tomatoes, diced tomatoes with green chiles, ground cumin, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes.
- Remove and discard the bay leaf.
- In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.
- Add the tortilla strips and cook for 4 to 5 minutes until they become lightly browned.
- Drain the strips on paper towels.
- To serve, ladle the soup into bowls, top each serving with tortilla strips, and garnish with shredded Monterey Jack cheese and sour cream, if desired.
- Enjoy your Chicken Tortilla Soup with a Quick Twist!
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