Chicken Tortilla Soup a la Ricardo
CATEGORIES
INGREDIENTS
- Cooking Time: 25 minutes
- Servings: 8
- Preparation Time: 20 minutes
- 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