CHICKEN TORTILLA SOUP A LA RICARDO

 

  • Cooking Time: 25 minutes
  • Servings: 8
  • Preparation Time: 20 minutes

Ingredients

  • 2 chicken breasts
  • 2 quarts of chicken broth
  • 1 chicken foot (optional - for good luck)
  • 4 diced tomatoes
  • 2 diced onions
  • 2 diced jalapenos (optional - for extra heat)
  • 3 limes
  • 6 sprigs of fresh cilantro (chopped)
  • 2 avocados (thinly sliced wedges)
  • 4 corn tortillas
  • corn oil or canola oil
  • salt & pepper to taste

Directions

  • Soup Directions
  • In a large pot, simmer the chicken breast in the chicken broth for about 5 minutes
  • Remove the breast from the broth
  • Reduce to medium heat, add tomatoes and onions & optional jalapenos
  • Shred the chicken breasts and return to the pot
  • Add salt, pepper and the juice of 3 limes
  • Let the the soup cook for about 20 minutes
  • Top with cilantro and avocados
  • Add tortilla to each individual serving to maintain some crunchiness
  • Enjoy!
  • Tortilla Strips Directions
  • Slice tortillas into thin strips.
  • Pan fry in canola or corn oil until crispy
  • Remove and place on paper towel to absorb excess oil
  • Salt to taste

Notes

Rick is the Foursquare Mayor of his local Mexican restaurant. That should give you a little indication just how much he loves Mexican food. A great and healthy way to enjoy the flavor of Mexico is with Chicken Toritilla Soup.

Categories: Mexican  Misc. One Dish  Soup 

Author Credit: MidLife Road Trip

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