AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP RECIPE RECIPES

Steps:

• Roast the tomatoes in the oven at 400F for 20 minutes or so.
• Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.  When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle.  Combine well.
• Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes.  Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.    
• Bring to a boil and add the chicken breast.  Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes. 
• Remove the chicken and shred it using two forks.  Add the chicken back to the broth and let it simmer for an additional 5 minutes or so.  Take a taste for seasoning at this point.  I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
• To make the tortilla strips, cut 3-4 corn tortillas into thin strips.  Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil).  Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown.  Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature. 
• To serve, add shredded chicken to a bowl and top with the broth.  Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits. 
• Store leftovers in an airtight container in the fridge. 

Steps:

• Roast the tomatoes in the oven at 400F for 20 minutes or so.
• Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.  When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle.  Combine well.
• Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes.  Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.    
• Bring to a boil and add the chicken breast.  Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes. 
• Remove the chicken and shred it using two forks.  Add the chicken back to the broth and let it simmer for an additional 5 minutes or so.  Take a taste for seasoning at this point.  I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
• To make the tortilla strips, cut 3-4 corn tortillas into thin strips.  Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil).  Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown.  Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature. 
• To serve, add shredded chicken to a bowl and top with the broth.  Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits. 
• Store leftovers in an airtight container in the fridge.