I found tricolor tortilla strips at Aldi, so I was able to skip making the preparation of the tortilla strips. Check your local grocery store to see if they have premade tortilla strips.
You can purchase tri colored tortilla strips online here:
You can purchase tri colored tortilla strips here: Tri Colored Tortilla Strips
Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
For the soup, preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the soup and simmer another five minutes then add lime juice.
Serve the soup with some tortilla strips, fresh cilantro and lime wedges.
Equipment:
Chicken Tortilla Soup
Ingredients
Instructions
- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
- Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
- Serve the soup with some tortilla strips, fresh cilantro and lime wedges.