Rich tomato broth with chicken and crispy tortilla strips, garnished with avocado, cheese, sour cream, and lime.
# Components:
→ Base
01 - 2 tablespoons vegetable oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño, seeded and diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 can (14 ounces) diced tomatoes
09 - 4 cups chicken broth
10 - 2 tablespoons tomato paste
11 - Salt and pepper to taste
→ Chicken & Tortillas
12 - 2 boneless, skinless chicken breasts (about 10 ounces total)
13 - 6 corn tortillas, cut into thin strips
14 - Vegetable oil for frying
→ Garnishes
15 - 1 avocado, diced
16 - 1/2 cup shredded Monterey Jack or Cheddar cheese
17 - 1/4 cup sour cream
18 - 1/4 cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - 1 small red onion, finely diced
21 - 1 small jalapeño, sliced
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and jalapeño; cook until softened, about 3 minutes. Stir in minced garlic, ground cumin, chili powder, and smoked paprika, cooking for an additional minute until fragrant.
02 - Incorporate diced tomatoes, tomato paste, and chicken broth into the pot. Season with salt and pepper. Bring mixture to a simmer.
03 - Submerge chicken breasts in the simmering broth. Gently cook for 15 to 18 minutes, or until chicken is cooked through. Remove chicken from the pot and shred using two forks. Set aside.
04 - While soup simmers, pour vegetable oil to a depth of 1/3 inch in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, approximately 1 to 2 minutes per batch. Transfer to paper towels and season lightly with salt.
05 - Return shredded chicken to the soup. Simmer for an additional 5 minutes. Adjust seasoning as needed.
06 - Ladle hot soup into bowls. Garnish with crispy tortilla strips, diced avocado, shredded cheese, sour cream, chopped cilantro, red onion, jalapeño slices, and lime wedges.
