My Personal Chicken Tortilla Soup Sopa De Tortilla Recipes

MY PERSONAL CHICKEN TORTILLA SOUP (SOPA DE TORTILLA)

Steps:

• In a large, heavy pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven.
• Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, ¼ cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
• To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.

SOPA DE TORTILLA

Steps:

• In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
• Season to taste and bring to boil.
• Simmer 25 minutes.
• Add zucchini, tomatoes and shredded chicken breast pieces.
• Bring to boil, then simmer 10 minutes before removing from heat.
• Cut tortillas into matchstick size strips.
• Sauté in hot oil until crisp.
• Drain on paper towels and set aside.
• To serve, place tortilla strips in individual bowls.
• Cover with shredded cheese and ladle in soup.
• Top with slice of avocado and cilantro sprig.