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# **Chicken Tortilla Soup with Fresh Salsa**
**Ingredients:**
- 1 pound (450g) chicken breast, boneless and skinless
- 6 corn tortillas, cut into thin strips
- 1 large onion, diced
- 2 large tomatoes, diced
- 1 bunch cilantro, chopped
**For the Soup:**
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups (960ml) chicken broth
- 1 cup (240ml) water
- Salt and pepper to taste
**For the Fresh Salsa:**
- 1 large tomato, diced
- 1/2 small onion, finely chopped
- 1/4 cup (15g) chopped cilantro
- Juice of 1 lime
- Salt to taste
## **Step 1: Prepare the Chicken**
1. Season the chicken breasts with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat.
3. Add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the pot and let it rest for a few minutes. Once cooled, shred the chicken using two forks and set aside.
## **Step 2: Make the Soup**
1. In the same pot, heat the remaining 1 tablespoon of olive oil.
2. Add the diced onion and cook until it becomes translucent.
3. Stir in the minced garlic, cumin, paprika, chili powder, and dried oregano. Cook for an additional minute to release the flavors.
4. Pour in the chicken broth and water. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Add the shredded chicken to the pot and simmer for another 5 minutes.
7. Taste and adjust the seasoning with salt and pepper.
## **Step 3: Prepare the Fresh Salsa**
1. In a mixing bowl, combine the diced tomato, finely chopped onion, chopped cilantro, lime juice, and a pinch of salt.
2. Mix well and set aside to allow the flavors to meld together.
## **Step 4: Fry the Tortilla Strips**
1. Heat 1 inch of oil in a skillet over medium-high heat.
2. Once the oil is hot, add the tortilla strips in batches and fry until golden and crispy, about 2-3 minutes.
3. Place the fried tortilla strips on a paper towel-lined plate to remove excess oil.
## **Step 5: Assemble the Dish**
1. Ladle the hot soup into individual serving bowls.
2. Top each bowl with a handful of crispy tortilla strips.
3. Sprinkle diced onions, tomatoes, and freshly chopped cilantro on top.
4. Serve with a generous spoonful of fresh salsa on the side.
5. Enjoy this delightful and flavorful Chicken Tortilla Soup!
This recipe combines the perfect balance of flavors and textures, starting with tender shredded chicken in a rich and aromatic broth. The crispy tortilla strips add a satisfying crunch, while the fresh salsa provides a burst of freshness. The combination of onions, tomatoes, and cilantro adds a vibrant and colorful touch to the dish. Each spoonful is a harmonious blend of savory, spicy, and tangy flavors, making this Chicken Tortilla Soup a true delight for your taste buds.
Chicken Tacos
Ingredients
- 450g chicken breast
- 6 corn tortillas, cut into thin strips
- 1 large onion, diced
- 2 large tomatoes, diced
- 1 bunch cilantro, chopped
Instructions
**Step 1: Prepare the Chicken**
1. Season the chicken breasts with salt and pepper.
2. Heat 15ml of olive oil in a large pot over medium heat.
3. Add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the pot, shred using two forks, and set aside.
**Step 2: Make the Soup**
1. In the same pot, heat the remaining 15ml of olive oil.
2. Add the diced onion and cook until translucent.
3. Stir in the minced garlic, cumin, paprika, chili powder, and oregano. Cook for an additional minute.
4. Pour in 960ml of chicken broth and 240ml of water. Bring to a boil.
5. Reduce heat, add shredded chicken, and simmer for 15 minutes.
6. Season with salt and pepper.
**Step 3: Prepare the Fresh Salsa**
1. Combine diced tomato, chopped onion, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
**Step 4: Fry the Tortilla Strips**
1. Heat oil in a skillet over medium-high heat.
2. Fry tortilla strips until crispy, about 2-3 minutes. Drain on paper towels.
**Step 5: Assemble the Dish**
1. Ladle hot soup into bowls.
2. Top with tortilla strips, diced onions, tomatoes, and cilantro.
3. Serve with fresh salsa on the side.
Preparation Time
PT30M
30 minutes
Cooking Time
PT25M
25 minutes
Total Time
PT55M
55 minutes
Type of dish
Dinner
Keywords
Chicken Tortilla Soup, Mexican, Fresh Salsa, Cilantro, Easy Recipe
Recipe Yield
4 servings
Calories
The total calories for this recipe are approximately 285 calories per serving, totaling 1140 calories for the whole recipe.
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