Chicken Tortilla Soup
A zesty Mexican soup of shredded chicken and tomatoes, topped with tortilla strips fried fresh from corn tortillas rather than crushed chips, and finished with lime - real tortilla strips crisp on the surface while staying tender inside, which broken chips can't replicate once they've softened in the broth.
⏱ 40 min🍽 6 servings
dinnermexicanquick
Ingredients
- •2 chicken breasts
- •1 can diced tomatoes
- •1 onion, diced
- •2 cloves garlic, minced
- •6 cups chicken broth
- •2 tsp cumin
- •4 corn tortillas, cut into strips
- •2 tbsp vegetable oil
- •1 lime, cut into wedges
Steps
- 1.Simmer the chicken breasts in chicken broth with the onion, garlic, tomatoes, and cumin for 20 minutes until cooked through.
- 2.Remove the chicken, shred it, and return it to the pot.
- 3.Simmer for another 5 minutes.
- 4.Meanwhile, fry the tortilla strips in the oil until crisp, about 2-3 minutes, then drain on paper towels - frying fresh strips gives real crunch that holds up in the broth, instead of chips that soften and turn soggy.
- 5.Top with the fried tortilla strips and a squeeze of lime before serving.