Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: For the corn tortillas:2/3 cup water; 1.5 cups of corn flour; 1 teaspoon salt; For the tortilla soup:1 cup boiled chicken meat (shredded); 1 cup tomato (grated); 1 chopped onion; 1 tablespoon of tomato paste; 5 cloves of chopped garlic; 3 tablespoons of olive oil; 6 cups of chicken broth; 8 corn tortillas; Half a cup of grated cheddar cheese; 1 avocado; 6 teaspoons of chili powder; 2 lime; 2 tablespoons chopped coriander; Salt

Tortilla soup, which originated in Mexican cuisine, is a dish prepared with chicken meat and corn flour. First, corn tortillas are prepared for use in the soup. This soup, prepared with avocado, tomato, garlic, and spice mixtures, takes its place on the tables in an average of 30–35 minutes. So, how to make the famous tortilla soup? If you have the ingredients ready, we can move on to the details of making chicken tortilla soup.

Chicken Tortilla Soup

Ingredients

For the corn tortillas:

2/3 cup water
1.5 cups of corn flour
1 teaspoon salt

For the tortilla soup:

1 cup boiled chicken meat (shredded)
1 cup tomato (grated)
1 chopped onion
1 tablespoon of tomato paste
5 cloves of chopped garlic
3 tablespoons of olive oil
6 cups of chicken broth
8 corn tortillas
Half a cup of grated cheddar cheese
1 avocado
6 teaspoons of chili powder
2 lime
2 tablespoons chopped coriander
Salt

Chicken Tortilla Soup

Instructions Hide Photos

Put the corn flour and salt into a deep bowl. Start kneading the dough by adding water little by little.
If you have a dough that falls apart in your hand, you can add all the water.
Divide the dough into 8 walnut-sized pieces.
Put one of them between the cling film and press on it with a heavy kitchen tool. Adjust it to the size of a saucer in this way.
After heating the non-stick skillet, heat the tortillas back and forth and set them aside to cool.
For the soup, add one tablespoon of olive oil to the pot and heat it.
Add the chopped onions and fry. After about 5 minutes, the onions will become caramelized.
Add the small, chopped garlic cloves and tomato paste.
Stir in the grated tomatoes, salt, chicken broth, and chili powder.
When the soup boils after 10 minutes, reduce the heat and cook for another 10 minutes.
Heat 2 tablespoons of olive oil. Meanwhile, cut the tortillas into julienne pieces.
Grate the cheddar cheese, peel, and dice the avocado.
Fry the corn tortillas in olive oil. Divide the prepared soup into bowls.
Add chicken pieces and fried tortillas in the middle of the soup.
Add grated cheddar cheese, avocado, cilantro, and lime wedges to the soup.
Enjoy your meal.

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