Tortilla Soup Recipe
Ingredients
| 2 chicken breast halves, boned, skinned and cubed | ||
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 3 medium tomatoes, peeled, seeded and chopped | ||
| Chicken broth | 4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 mild green chile, seeded and chopped | ||
| Vegetable oil | 2 Tablespoon | |
| 4 corn tortillas, halved and cut into 1/4-inch strips | ||
| Cilantro | 2 Tablespoon, coarsely chopped | |
Directions
MAKING
1) In a slow cooker, add the chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile ; cook covered on LOW for about 7-8 hrs; puree in a food processor or a blender.
2) In a large skillet, heat the oil, add the tortilla strips, fry over the medium heat until crisp, drain well; reheat the soup if required.
SERVING
3) Pour into nice soup bowls, top with the crisp tortilla strips,
garnish with the cilantro and serve immediately.
1) In a slow cooker, add the chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile ; cook covered on LOW for about 7-8 hrs; puree in a food processor or a blender.
2) In a large skillet, heat the oil, add the tortilla strips, fry over the medium heat until crisp, drain well; reheat the soup if required.
SERVING
3) Pour into nice soup bowls, top with the crisp tortilla strips,
garnish with the cilantro and serve immediately.
Chef
