Made with AI
Mexican Chicken Tortilla Soup
Ingredients
- boneless skinless chicken breast400 g
- olive oil1 tablespoon
- onion, diced1 medium (about 110g)
- garlic, minced2 cloves (about 6g)
- jalapeño, seeded and diced1 medium (about 14g)
- diced tomatoes1 cup (about 180g)
- low-sodium chicken broth4 cups (about 960ml)
- ground cumin1 teaspoon (about 2.5g)
- chili powder1 teaspoon (about 2.7g)
- corn tortillas, sliced into strips4 small (about 100g)
- cilantro, chopped0,5 cup (about 8g)
- lime, cut into wedges1 medium (about 67g)
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and cook for 3-4 minutes until softened.
- 3
Stir in the minced garlic and diced jalapeño, and cook for another 1-2 minutes until fragrant.
- 4
Add the chicken breast to the pot and cook for 2-3 minutes on each side until lightly browned.
- 5
Pour in the diced tomatoes and chicken broth. Stir in the ground cumin and chili powder.
- 6
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
- 7
Remove the chicken breast from the pot, shred it using two forks, and return the shredded chicken to the soup.
- 8
Add the sliced corn tortillas to the pot and simmer for another 5 minutes until the tortillas are soft and slightly thickened.
- 9
Stir in the chopped cilantro and adjust seasoning with salt and pepper if needed.
- 10
Serve the soup hot, garnished with lime wedges.
