Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

By Olya Sandstrom Published: November 10, 2015

• Yield: 3-4 Servings

Now when it's getting colder and windy outside, this soup is a great idea for your lunch or dinner. Even my kids like to eat this …

Ingredients

• 1.5 kg chicken for the broth
• 10 cups water for the broth
• 1 carrot for the broth
• 3 cloves of garlic crushed, for the broth
• 1 onion for the broth
• 2-3 stalks celery for the broth
• 1 tsp coriander seeds for the broth
• 0.5 tsp cumin ground, for the broth
• 1 small cinnamon stick for the broth
• bunch of cilantro for the broth
• bunch of green onions for the broth
• salt, pepper to taste, for the broth
• 1 tbsp olive oil for the tortilla soup
• 1 medium carrot for the tortilla soup
• 1 medium onion for the tortilla soup
• 1 poblano pepper for the tortilla soup
• 1 green bell pepper for the tortilla soup
• 3 cloves of garlic crushed, for the tortilla soup
• 3-4 Roma tomatoes peeled and diced, for the tortilla soup
• bunch of cilantro for the tortilla soup
• bunch of green onions for the tortilla soup
• 1 cup corn frozen, thawed, for the tortilla soup
• 1 tsp paprika for the tortilla soup
• pinch of sugar for the tortilla soup
• 1 tsp Mexican oregano dry, for the tortilla soup
• cayenne pepper to taste, for the tortilla soup
• salt, pepper to taste, for the tortilla soup
• half lime juice, for the tortilla soup
• tortillas
• green onions
• cilantro

Instructions

1. First, cook the chicken broth by pouring the water into a large saucepan, add the chicken and all the other ingredients for the broth. Once the water boils, remove the foam, reduce the heat, cover and cook it on medium heat for about 30 minutes, then take away the cinnamon, and cook another 30 minutes. Next, strain the broth, shred the chicken with 2 forks, discard the skin and bones.
2. In a frying pan heat the olive oil, and first fry the chopped onion, carrots, green onions, cilantro, green pepper, poblano, and garlic for about 5 minutes on low heat, then add the paprika, oregano, a pinch of sugar, cayenne pepper and cook for another 5 minutes, stirring occasionally.
3. Add the peeled and chopped tomatoes and cook for about 10 minutes. Pour the hot strained chicken broth over the tomatoes and cook for another 10 minutes.
4. Finally, add the corn and shredded chicken and cook for 8-10 minutes. Then add the lime juice and turn off the heat.
5. On a dry frying pan heat the tortillas on both sides so they turn dry and crispy. Cool slightly and cut into strips with a sharp knife.
6. Pour the soup into bowls, top with cilantro, green onions and tortillas.

• Course: Soup
• Skill Level: Moderate

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