Saucepan@saucepan · Shared this recipeFollowMexican · sauceTortilla Soup RecipeThis tortilla soup is a hearty Mexican dish with fried tortilla strips, shredded chicken, and a spiced tomato broth.total40 minprep10 mincook30 minservings4Original recipe on reluctantgourmet.comKeep this recipeAdd a copy of Tortilla Soup Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings8 tablespoons 8 tablespoons Canola oil5 5 corn tortillas 10 -12 inch1 1 onion6 cloves 6 cloves garlic1 bunch 1 bunch cilantro29 ounces 29 ounces diced tomatoes 2 - 14.5 ounce cans8 cups 8 cups chicken stock14 ounces 14 ounces corn canned or frozen1 tablespoons 1 tablespoons ground cumin0.75 tablespoon 3/4 tablespoon chili powder4 4 bay leaves4 4 chicken breast halves boneless-skinless, or try thighs0.5 teaspoon 1/2 teaspoon cayenne pepper1 lime juice from 1 limeStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut up 2 of the tortillas into ¼ inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at a time.2Step 2: Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.3Step 3: Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two.4Step 4: Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.5Step 5: Now add the cilantro, stir, and cook for a minute more.6Step 6: Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.7Step 7: Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips.getsaucepan.com/r/bdb455cb-d354-4519-a51b-8706c57f3bd1 · Original: https://reluctantgourmet.com/wprm_print/tortilla-soup-recipe
