Back to 6 servings 12 ozs. uncooked chicken breast 3 cup chicken broth, saved from when you cooked the chicken 2 lb roma tomatoes 1 medium white onion, sliced in half 3 clove garlic 1 morita chile 2 small avocados or one large, ripe but not mushy 4 ozs sour cream or crema 8 corn tortillas to make tortilla strips or 3 cups of pre-made tortilla strips 4 cup water 1 tsp salt, + to taste 6 tbsp cooking oil
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place your chicken breast in a pot with 4 cups cold water, the white onion, and 2 cloves of garlic.2 Step 2: Bring to a boil and reduce to a simmer; simmer for 20 minutes until the chicken is just cooked through.3 Step 3: Remove the chicken from the cooking liquid and allow to cool.4 Step 4: Shred the chicken into thin strips about 1 to 1 1/2 inches long.5 Step 5: Reserve the cooking liquid.6 Step 6: First, remove the stem and seeds from the morita chile.7 Step 7: Blend the Roma tomatoes, clove of garlic, morita chile, and 3 cups chicken broth. Blend in 2 batches.8 Step 8: Heat 2 tablespoons of cooking oil to medium-hot in a pot. Pour the soup base into the hot oil. Reduce the heat to low.9 Step 9: Simmer the broth for 30 minutes until it takes on a deep red color and has reduced approximately 1 inch.10 Step 10: Add the salt and adjust as needed. The broth should seem slightly salty; when you add all of the other soup ingredients it will reduce the saltiness a bit.11 Step 11: Cut the tortillas into 1/4” to 1/2” strips.12 Step 12: Preheat 4 tablespoons of cooking oil to medium-hot in a wide frying pan.13 Step 13: Place the tortilla strips in the hot oil. Let them fry for a few seconds and then turn to coat the remaining tortilla strips in oil.14 Step 14: Keep turning the tortilla strips until they are golden brown. Keep a close eye on them so that they don't burn.15 Step 15: Remove from the pan and drain the tortilla strips on napkins or paper towels to remove any excess cooking oil.16 Step 16: Pour approximately 1 cup of the tomato broth into a wide shallow bowl.17 Step 17: Add shredded chicken.18 Step 18: Top with a generous dollop of sour cream or crema.19 Step 19: Add a few chunks of avocado to the bowl.20 Step 20: Top with tortilla strips and serve immediately.getsaucepan.com/r/189a031d-3b91-4ec2-a2dd-c2403a2010cf · Original: https://mexicanfoodjournal.com/classic-tortilla-soup/
