Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: 8 servings
Ingredients: 2 chicken breasts; Tortillas for frying; 2 chicken bouillon cubes; 1 onion; 3 tomatoes; 6 garlic cloves; 2 guajillo chiles; Salt to taste; Oregano (optional); Sour cream, avocado, and cheese (optional)

Samantha Leal @hasamtan

Playa del Carmen, Quintana Roo.

Chicken Tortilla Soup

Samantha Leal @hasamtan

Playa del Carmen, Quintana Roo.

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Ingredients

8 servings

2chicken breasts
Tortillas for frying
2chicken bouillon cubes
1onion
3tomatoes
6garlic cloves
2guajillo chiles
Salt to taste
Oregano (optional)
Sour cream, avocado, and cheese (optional)

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Steps

1

Boil the chicken breasts with 2 garlic cloves and salt.
2

Chop the onions, tomatoes, and remaining garlic into medium pieces and remove the seeds from the chiles. In a pan, add a little oil and sauté everything. Make sure all sides are well sautéed (I sautéed the tomatoes separately due to space).
3

Remove the chicken breasts from the broth, shred them, and set aside.
4

Add everything sautéed to a blender with enough chicken broth to blend. Add the mixture to the broth, straining well.
5

Season the broth with the chicken bouillon cubes, a pinch of oregano, and salt. Taste until the salt is to your liking (I added 2 1/2 tablespoons, but it depends on the bouillon and your taste).
6

Cut the tortillas into squares (the size you prefer) and fry in oil.
7

Once ready, add the tortillas to a deep dish, fill it with the prepared broth, and sprinkle shredded chicken on top. I serve it with sour cream, avocado cubes, and dry cheese to taste.