Chicken Tortilla Soup
Servings: 6 people
Ingredients
- 2 chicken breasts, seasoned cooked and shredded
- 6 large ripe tomatoes, roughly chopped
- 1 large onion, roughly chopped
- 3 chipotles in adobo sauce, roughly chopped
- 3 cloves of garlic, minced
- 2 tbsp vegetable oil
- 1.5 qt water
- 1 cube chicken bouillon
- 1/2 cup cilantro chopped, save some for topping
- 5 corn tortillas 2 for soup thickening, 3 for frying
- sea salt to taste
- 1 haas avocado, cubed
- 1/2 cup shredded white or yellow cheddar
- 3 radishes, sliced
Instructions
- Add tomatoes, onion, garlic and chipotle to a blender and puree. (You can also cook all in oil until soft and blend afterwards.)
- In large pot, heat up oil on medium heat, then add tomato mixture and let cook 5 minutes.
- Add chicken bouillon and water and turn up heat to high. Add the cooked chicken and salt to taste. The chicken bouillon already has salt so you want to make sure you just added enough salt to your liking. Add the cilantro and let soup cook for 10 minutes.
- Tear apart 2 corn tortillas and just drop it in the soup. This will help thicken the soup. Lower heat and let soup simmer for another 10 minutes.
- While soup is cooking, slice the 3 remaining tortillas into strips and sauté in oil until crunchy. Remove from oil and place on paper towels.
- Ladle soup into bowl and top with shredded cheese, avocado, radishes, fresh cilantro and the fried tortillas or crumbled pieces of tortilla chips.