An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Preparation Time
60 mins
Cooking Time
30 mins
Total Time
1 hr 30 mins
Calories
509 Calories
Recipe Instructions
Step 1
In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
Step 2
In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
Step 3
Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Ingredients
1 cup chopped celery
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes with green chile peppers
6 skinless, boneless chicken breast halves
3 cloves garlic
3 cups shredded Monterey Jack cheese
1 small onion
3 cups vegetable oil for frying
1 teaspoon ground coriander
36 (6 inch) corn tortillas, cut into strips
15 cups water
15 cubes chicken bouillon
1 (14 ounce) can peeled and diced tomatoes with juice
