Chicken Tortilla Soup

By melissa c – toronto, ON
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Chicken Tortilla Soup
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4
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About this Recipe

We have travelled to Mexico (Puerto Escondido on the Pacific side) for ten years and have had many forms and fashions of this soup. This recipe is true Oaxaca style. Don't mess around with boxed or canned chicken stock, buy or make your own, it is worth it.
If you live in Toronto kit Kensington Market for true mexican chills, chips and creme. If not find a mexican market and the crema, it is worth the search. You will never use sour cream again!

Ingredients

1 Pkg chicken breasts (one breast per person at least)
3 cup white onion
1 Pkg fresh chicken stock 4 cups
2 lbs green or tomatillo tomatoes
1 bunch tortilla chips
1 cup sour cream or creme at mexican market
1 bunch cilantro coarsely chopped
2 tbsp fresh chills or to taste
3 tbsp garlic chopped fine
2 tbsp butter
2 tbsp sugar for onions if necessary
3 tbsp cumin
2 tbsp fresh limes to taste

Directions

Rub chicken with salt, cumin and butter and cook 4 chicken breasts in oven 350 for 25 mins. Do not have to be fully cooked.
In pan with butter sauté onions with chillis (small skinny green ones from mexican market) garlic, cumin and salt to taste. Add a little sugar to the onions if they are not sweet to caramelize them. Cook till browned. Add tomatillos and cook till soft (approx 20 mins).
Add chicken stock to mixture. If too runny for your taste add chopped tomato (red or green).
Let simmer 15mins.
Add cooked chicken and you are done. Add condiments to guests liking.
Brown tortilla chips in oven till oils arise. Set aside
Serve soup with fresh creme, cilantro and tortilla chips.

Notes

if you can find a mexican market for crema (real sour cream) and tortilla chips and spices all the better

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