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Chicken and Tortilla Mexican-Style Soup
(21)
Rate this recipe
Preparation
30 min
Cooking
35 min
Servings
4
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs
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Nutrition Facts
Categories
Ingredients
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon (5 ml) hot pepper (jalapeño or similar), cored and chopped
1 tablespoon (15 ml) olive oil
1 can 14 ounces (398 ml) diced tomatoes, drained
6 cups (1.5 litres) chicken broth
1 lime, washed and halved
Salt and pepper
2 cups (500 ml) cooked chicken, chopped
Garnish
3 round 7-inch (18-cm) tortillas
2 tablespoons (30 ml) olive oil
2 green onions, chopped
1 avocado, peeled and cubed
1 mango, peeled and cut into julienne
Chopped fresh cilantro, to taste
1 lime, cut into wedges
Sour cream
Preparation
In a saucepan, soften the onion, garlic and pepper in the oil.
Add the tomatoes, broth and lime pieces. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove the lime. Add the chicken and cook for 5 minutes. Adjust the seasoning.
Garnish
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
While cooking the soup, brush the tortillas with the oil and cut into thin strips. Place the tortilla pieces on a baking sheet. Bake for about 10 minutes or until golden brown and crispy. Set aside.
Pour the soup into 4 large bowls. Garnish with green onions, avocado, mango, and cilantro. Sprinkle with tortilla pieces and serve with lime wedges and sour cream.
Note from Ricardo
You can easily freeze this soup without the garnish.
Personal Note