Set the chicken aside until you are ready to serve the soup. Once the chicken is cool use your fingers to pull it into thin strips. Remove the chicken from the pot and allow it to cool to the touch. You will use it to make the tomato broth. Place your chicken breast in a pot with 4 cups cold water, the white onion and 2 cloves of garlic.īring to a boil and reduce to a simmer and simmer for 20 minutes until the chicken is just cooked through. 8 corn tortillas to make tortilla strips or 3 cups of pre-made tortilla strips.2 small avocados or one large ripe but not mushy.1 morita chile (or 1 canned chipotle in adobo).3 cups chicken broth saved from when you cooked the chicken.The recipe calls for a morita chile but a perfect substitute is canned chipotle chiles in adobo, available in almost every supermarket, which gives the soup a similar and equally delicious flavor. You probably have most everything you need in your pantry. Tortilla soup doesn’t require any exotic ingredients. Leave a comment below to let us know how the recipe worked for you. Print the recipe or work through it with the step-by-step photos below. Prepare the Chicken Breast – Cook and Shred.We have broken down the preparation process into easy to follow steps so that you get perfect results the first time. Sounds good, doesn’t it? Looks good too! Step-by-Step Instructions If you are not familiar with it, it’s shredded chicken in a rich and spicy tomato broth balanced with avocado, sour cream, and tortilla strips added for crunch. I defy you to find anyone who doesn’t love tortilla soup. I throw the word classic around a lot but tortilla soup really is a classic.
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