Ingredients

  • ¼ cup olive oil
  • 4 stalks celery, 1/4" dice
  • 2 medium onions, chopped
  • 1 large carrot, chopped
  • 1 chile, serrano, minced
  • 1 tablespoon garlic, mashed
  • 6 chicken breast halves, without skin & bones
  • ¼ cup tomato paste
  • 1 can rotel chicken and chilis
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 bay leaf
  • 3 quarts chicken stock
  • 5 corn tortillas, cut into strips, 1/4" wide
  • salt and pepper, to taste
  • Garnish
    • oil for frying
    • 5 corn tortillas, cut into thin strips
    • 1 ½ cups cheese, monterey jack, grated
    • ½ cup sour cream

Directions

1. Sauté celery, onions, carrots and chiles in olive oil in stock pot. When onions soft add garlic and stir for 1 minute. Remove vegetables from pot. Add 2-3 chicken breasts and lightly brown all sides. Remove and continue with remaining chicken breasts. When all the chicken is browned, return vegetable to the pot. Add tomato paste, tomatoes with green chilies, cumin, chili powder and bay leaf. Stir well and add chicken stock. Add 5 tortillas cut into strips. Bring soup to a boil. Reduce heat until soup just simmering and cook for 20 minutes. Discard bay leaf. Coarsely chop chicken breasts.
2. Ladle about 4 cups of soup, using equal amounts of liquid and chicken, into a blender and purée. Stir the puréed mixture back into the soup. Taste and add salt and pepper as needed.
3. Garnish Fry other 5 corn tortilla strips until golden brown.
4. Ladle soup into serving bowls. Garnish with cheese and sour cream and top with fried tortilla strips.



MacGourmet downloadChicken Tortilla Soup American Measurements. To import, drag image to your MacGourmet recipe box.