Shortcut Chicken Tortilla Soup
4 portions
15mThis is a super-simplified version of a Mexican dish called Sopa Azteca which has evolved and spread far and wide as the more literal 'Chicken Tortilla Soup'.
What you will need
1 lb Chicken Breast
6 Corn Tortillas
Olive Oil
1 tsp Ground Cumin
1 tsp Dried Oregano
1/4 cup Chicken Better Than Bouillon
14 oz. Salsa
4 cups Water
Cilantro, optional
4 oz. Sour Cream, optional
(Nutritional facts 85 calories, 3.23 g fat, 8.61 g carbohydrates, 5.44 g protein, 13 mg cholesterol, 401 mg sodium)How to cook
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Before beginning, grill or boil chicken until cooked through.
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Slice or shred the chicken into bite-sized chunks. Shredded chicken is more common in this recipe.
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Slice the tortillas into strips, about 1/4" wide. If you're really feeling lazy, you can just swap in tortilla chips. But this soup is extremely easy as it is, so here's your chance to put a little love into it.
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Heat some oil in a saucepan over medium heat.
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Add the tortilla strips in batches, cooking in oil until golden brown and crispy, then transferring to a dish to make room for the next batch.
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When all of the tortillas have been cooked and removed from the pot, stir the cumin into what remains of the hot oil.
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Add the dried oregano.
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Add the bouillon.
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Add the salsa.
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Add the water and bring to a simmer.
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Blend until smooth. I used an immersion blender, which is pretty handy for this type of thing. But if you don't have an immersion blender, just transfer the liquid to a regular blender and pour it back into the pot after blending. You can also skip the blending process if you don't mind a chunky soup.
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Add the chicken.
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Simmer for about 5 minutes, just long enough to heat up the chicken.
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Some sour cream, a few sprigs of cilantro, maybe some avocado slices or shredded cabbage.
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