Tortilla soup
List of Ingredients
4 corn tortillas
4 bone-in chicken breasts with skin and fat removed
8 cups water
1 large yellow onion, cut into quarters
3 cloves garlic, coarsely chopped
2 bay leaves
1/2 cup chopped fresh cilantro
1/4 teaspoon cumin
2 tablespoons lime juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Garnishes:
12 ounces cooked chicken breast meat, shredded
1 green onion, finely chopped
2 tablespoons chopped cilantro
1/2 avocado, cubed or use 1 whole avocado
1 corn tortilla cut into ½ inch strips
Recipe
In a 450-degree oven, toast the 4 corn tortillas for 10 minutes until crisp.
Cool slightly and break into bits.
Trim off all fat from chicken breasts. In a large kettle over medium heat,
combine the water, chicken breasts, onion, garlic, bay leaves, cilantro,
cumin, lime juice, salt, pepper and tortillas. Bring to boil, reduce heat
and simmer for 40 minutes.
Remove chicken from the kettle and cool meat for 15 minutes or until you can
pull meat from bones. Return bones to kettle and boil the broth vigorously
for another 20 minutes. Reserve and shred 1 1/2 cups (12 ounces) of the
chicken; use rest of meat for another purpose.
Strain the broth and discard the bones and vegetables. Place broth in a
large container for 15 minutes in the freezer. Skim off any fat on the
surface.
To serve the soup, bring it to a simmer with the reserved chicken . Place
some of each of the garnishes in the bottom of each bowl. Ladle the broth
and chicken into each bowl. Serve with extra lime juice on the side.
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