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