Tortilla Soup Recipe with Shredded Chicken
· 8 tablespoons Canola oil
· 5 10" to 12" corn tortillas
· 1 onion
· 6 garlic cloves
· 1 small bunch of cilantro
· 2 - 14.5 oz. cans of diced tomatoes
· 8 cups low-sodium chicken broth
· 14 ounces of canned or frozen corn
· 3/4 – 1-1/2 Tablespoons ground cumin
· 1/2 - 1 Tablespoon chili powder
· 4 bay leaves
· 4 boneless, skinless chicken breast halves or try thighs
· 1/2 teaspoon cayenne pepper
· juice from 1 lime
Dice the onion and mince the garlic. Wash and towel try the cilantro, remove stems and chop. Open the cans of tomatoes and have them ready. Rinse the chicken under cold water and dry.
Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.
Heat the remaining oil over medium high heat and saute the onions for a couple of minutes. Then add garlic and saute for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken broth, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.
Remove the bay leaves. Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. Reheat, and serve with the fried tortilla strips.
The Creative Cook