Chicken Tortilla Soup (serves 4-6)
Ingredients:- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 Serrano pepper, diced (with seeds)
- 1 red pepper, diced
- 1 stalk celery, diced
- 1 chipotle pepper, minced
- 1 15 oz can diced tomatoes
- 1 pound chicken breasts
- 1 tsp chili powder
- 1 tsp cumin seeds
- 2 bay leaves
- 6 cups chicken stock
- A few sprigs cilantro
- 3 corn tortillas, diced
- 1 cup corn
- Salt and pepper
- Corn tortilla strips
- Avocados
- Limes
- Cotija cheese
- Sour cream
Directions:
Finely dice the onion, garlic, peppers, and celery and add them to a crockpot. Add the chicken breast, canned tomatoes, bay leaves, cumin seeds, chili powder, and chicken stock. The stock should just cover all the ingredients.
Cover and set the crockpot on low. Cook for 6-8 hours.
Remove bay leaves. Remove chicken breasts, shred with a fork into small pieces, and return to crockpot.
Add in cilantro sprigs, corn, and a few corn tortillas cut into bits. Let the crockpot simmer for another 30-60 minutes. Season soup with salt and pepper.
To make tortilla strips, dice corn tortillas into strips and bake at 350 degrees for 15-20 minutes until lightly browned and crispy.
Serve soup piled high with tortilla strips, diced avocado, lime wedges, crumbled cotija cheese, and sour cream.
Cover and set the crockpot on low. Cook for 6-8 hours.
Remove bay leaves. Remove chicken breasts, shred with a fork into small pieces, and return to crockpot.
Add in cilantro sprigs, corn, and a few corn tortillas cut into bits. Let the crockpot simmer for another 30-60 minutes. Season soup with salt and pepper.
To make tortilla strips, dice corn tortillas into strips and bake at 350 degrees for 15-20 minutes until lightly browned and crispy.
Serve soup piled high with tortilla strips, diced avocado, lime wedges, crumbled cotija cheese, and sour cream.
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