|
|
|
 |
|
|
Mexican Tortilla Soup
|
 |
|
2 Tbsp Vegetable Oil
1 Cup Chopped Spanish Onion
1 Tbsp Chopped Garlic
2 Tbsp Chopped Jalapeno
1 Cup Chopped Fresh Tomato
1 Bay Leaf
1 dried Guajillo chile
1 dried Ancho chile
4 Cups Rich Chicken Stock
2 Tbsp Chopped Fresh Oregano
1 Cup Chicken breast (Toss the Chicken with 1 Tbsp Chopped Cilantro and the Juice of 1/2 Lime)
Salt and Black Pepper to taste
|
Heat the oil over medium heat in a dutch oven or large saucepan. Add the Onion and saute until wilted. Add the Garlic and Jalapeno and cook for 1 minute, add the tomato and cook for 1 minute more. Crush the Tortilla Chips over the mixture and stir in, cook for 1-2 minutes, stirring constantly. Add the Bay Leaf, chiles, Chicken Stock and Fresh Oregano; Bring to a boil. Reduce the heat and simmer for 30 minutes. Remove the Bay Leaf and chiles and Puree with an immersion Blender or in a regular (heat proof) blender, taste for seasonings, add salt and pepper to taste. Return the soup to low heat and add the Chicken, the soup is finished when the Chicken is cooked through.
|
 |
Preparation Time: 45 minutes |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Jennifer Loganathan
New York
United States |
|
|
|
|
| This recipe has been viewed 2517 times. |
|
|
|
