• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 6
    OK

    Chicken Tortilla Soup

    Crema is a Mexican crème fraîche-like product. It can be found in most major supermarkets in the dairy section. Serve it over this chicken soup with crispy tortilla strips for a taste of home.


    Ingredients
    1
    whole chicken, sectioned into 8 pieces, skin removed
    10
    cups
    water
    2
    cloves
    garlic, minced
    2
    carrots, chopped
    2
    celery stalks, chopped
    2
    cans
    (15 ounces each) diced tomatoes
    2
    tablespoons
    tomato paste
    1
    jalapeno, sliced in half and seeds removed (for extra heat, leave the seeds)
    1/8
    teaspoon
    cumin seeds
    1
    lime, juiced
    *
    salt and freshly ground pepper, to taste
    *
    Tortilla Strips, 1 avocado, chopped, Mexican crema, chopped fresh cilantro, chopped scallions, and lime wedges, for serving
    Directions
    In a large stockpot, combined chicken parts and water and bring to a boil. Skim off any crud that boils to the top and simmer for 20 minutes, partially covered.
    Remove chicken breasts and set aside in a bowl to cool and continue to simmer remaining parts for 30 minutes, partially covered. While stock is simmering and after chicken breasts have cooled, shred them into bite size pieces with hands or two forks, pulling apart gently.
    Add onion through lime juice and season with salt and pepper to taste; simmer another 30 minutes. Turn stock off and remove jalapeno halves.
    To serve, divide chicken evenly among 6 bowls; ladle 1-1.5 cups of broth and vegetables into bowls. Top with tortilla strips, avocado, crema, cilantro, and scallions, and serve with lime wedges. Enjoy!

    The base number of servings for this recipe is 6
    OK

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