From mylatinatable.com

Authentic Mexican Chicken Tortilla Soup

6 servings · 15 min prep · 25 min cook

Ingredients

Ingredients

• 4 Roma tomatoes, roasted
• 2 cloves garlic, roasted
• 1/4 onion, roasted
• 1 large ancho chili, boiled and de-seeded
• 5 cups chicken stock
• cilantro
• salt and pepper
• avocado, cubed
• 1-2 chicken breast
• freshly fried tortilla strips
• lime
• queso fresco or other cheese
• crema or table cream
• small amount olive oil

Steps

1. Boil 1-2 chicken breast, then shred it and set aside the water to use as the 5 cups chicken stock. You can use canned chicken stock if you prefer.

   15 min

2. Blend together 4 roasted tomatoes, 2 cloves garlic cloves, ~½ onion and 1 large ancho chili.
3. Add the blended mixture to 5 cups chicken stock with small amount olive oil and bring to a boil.
4. Let simmer for 25 minutes.

   25 min

5. While the soup is simmering, fry the tortilla strips and set aside.
6. Add the tortilla strips and the shredded 5 cups chicken to the bowl and then add the soup.
7. Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition

Per serving

kcal

372

protein

21 g

carbs

24 g

fat

22 g

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