Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 whole chicken breast (about 1 1/4 pounds)

  3. 4 cups chicken broth

  4. 1 onion sliced

  5. 3 garlic cloves

  6. 2 tablespoons vegetable oil plus additional for frying

  7. the tortillas

  8. 1 can tomatoes

  9. 14- to 16-ounce

  10. can) drained

  11. 1/3 cup fresh lime juice

  12. 2 fresh or pickled jalapeÒo chilies

  13. or to taste, seeded

  14. and minced (wear rubber gloves)

  15. 6 corn tortillas (7-inch) halved and cut crosswise into 1/4-inch-wide

  16. strips

  17. chopped fresh coriander for garnish if

  18. desired

Instructions Jump to Ingredients ↑

  1. In a large saucepan combine the chicken breast, the broth, and 3 cupswater, bring the liquid to boil, and simmer the chicken, covered, for 20minutes, or until it is cooked through. Let the chicken cool in the broth.

  2. Transfer the chicken to a bowl, reserving the broth, discard the skin andbones, and shred the meat. In a heavy skillet cook the onion and the garlicin 2 tablespoons of the oil over moderate heat, stirring, until the onionis golden and in a blender or food processor purÈe the mixture with thetomatoes. Stir the purÈe into the reserved broth with the lime juice andthe chilies and simmer the soup for 5 minutes.

  3. While the soup is simmering, in the skillet, cleaned, heat 1/4 inch of theadditional oil over moderately high heat until it is hot but not smoking,in it fry the tortilla strips in batches for 30 to 45 seconds, or untilthey are crisp, and transfer them as they are fried with a slotted spoon topaper towels to drain. Add the shredded chicken and the tortilla strips tothe soup and simmer the soup for 1 to 2 minutes, or until it is heatedthrough. Ladle the soup into heated bowls and garnish it with thecoriander.

  4. Makes about 8 cups, serving 6.


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