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Tortilla Soup with Shredded Chicken




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




10 tablespoons Canola oil
5 10" to12" corn tortillas
1 onion, diced
6 garlic cloves, minced
1 small bunch of cilantro, stems removed and chopped
2 - 14.5 oz. cans of diced tomatoes
8 cups chicken STOCK
14 ounces of canned or frozen corn
3/4 - 1 1/2 Tablespoons ground cumin
1/2 - 1 Tablespoon chili powder
4 bay leaves
4 boneless, skinless chicken breast halves
1/2 teaspoon cayenne pepper
juice from 1 lime


Recipe



You can make this all in one large soup pot, or fry the tortilla strips in one
and make the soup in another. I like to clean as few pots as possible.

Cut up 2 of the tortillas into strips and fry them in 3 tablespoons of Canola
oil.

You want them to be a golden brown but be careful not to burn them. Remove from
pot and transfer to some paper towels to drain.

Season with a little salt. Heat the remaining oil over medium high heat and
sauté the onions for a couple of minutes. Then add garlic and sauté for another
minute or two.

Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with
their juice and bring soup to a boil.

Add the chicken stock, cumin, chili powder, and bay leaves and bring back to a
boil.

Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne.
Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.

Remove the chicken breasts and put aside to cool. Turn off the soup at this
point.

Once the chicken breasts are cool, shred them with your hands and return to the
pot. Add your lime juice and taste for spiciness.

If you like it hotter, add more of the spices. Reheat, and serve with the fried
tortilla strips..

Serves 8.