A southwestern dish of chicken with tortilla chips and some robust spices, gives all the bold flavors to this soup.Sometimes garnished with cilantro, Avocado and Mexican cheese.
Tortillas are the basis of many Mexican dishes and this chicken tortilla soup is the best way to finish any leftover tortillas.
- 1 onion, chopped
- 4 cloves garlic, chopped
- 5-6 green chiles, chopped
- 4 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chilli powder
- 1 tablespoon lime juice
- 3 lbs boneless chicken ( cut into 1/2 inch strips)
- 1 cup fresh corn kernels
- 1/4 cup cheese ( Montery Jack/cheddar)
- 2 cans tomatoes (diced)
- 4 cups chicken broth
- 6 crunchy tortillas
- cilantro sprigs (optional)
- olives (optional)
- Heat oil in a large saucepan over medium heat. Add onion and garlice, saute 30 sec
- Add chicken pieces, cover and cook for 8-10 min or until light brown.
- Now add tomatoes, broth, salt, chilli powder, cumin, black pepper and corns. When it starts boiling reduce the heat and simmer for 15-20 min. Before turning off the heat stir in the lime juice.
- Preheat the oven to 200 F. Place tortillas in baking tray and put the tray in oven for 5-10 min or until crisp. Cut tortilla into 1/2 inch strips. (Note: Skip this step if you are using dried and old tortillas)
- Pour soup into bowls. Top with tortilla strips and cheddar cheese. Serve immediately with lime wedges and some tortilla chips on the side.