Chicken Tortilla Soup
Chicken Tortilla Soup is an impressive dinner. Made with 2 medium carrots, peeled and halved, small bunch carrot and celery tops, 1/4 tsp. cilantro, small onion, quartered and 1 whole chicken breast, skinless and boneless, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Combine carrots, celery and carrot tops, cilantro, onion, chicken breast, garlic and stock in a large soup pot.
Bring to a boil over medium high heat.
Reduce heat and simmer, covered for 25 minutes or until chicken is tender.
Heat oil in fry pan over medium high heat.
Cut tortillas into 1/2 inch strips and fry to desired crispness.
Drain on paper towel lined plate.
Strain simmered soup into large bowl and slice cooked carrots from the strained vegetables.
Discard other vegetables, if desired.
Remove chicken breast and refrigerate covered, until cooled.
Once cooled, shred meat and add to broth, refrigerate.
Once completely cooled, skim off any fat.
Ten minutes before serving, bring soup to a simmer over medium high heat.
Peel avocado and slice.
Add avocado, tortilla strips, tomato sauce, lime juice, additional cilantro if desired, and jalapeño chilies to soup and stir.
Simmer 5 minutes and serve.
🍷 Perfect Pairings
Complete your meal with these
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