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Chicken Tortilla Soup Mexican Recipe


1/2 cup Onion; Finely Chopped, 1 Med
1 clove Garlic; Finely Chopped
2 teaspoons Vegetable Oil
4 cups Chicken Broth
1/4 cup Red Bell Pepper; Chopped
1 teaspoon Red Chiles; Ground
3/4 teaspoon Basil Leaves; Dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
15 ounces  Tomato Puree; 1 can
1/2  cup Vegetable Oil
10 6"-dia Corn Tortillas;
2 cups Chicken Breasts; Cooked,

 Chicken Tortilla Soup Mexican Recipe


Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.
Avocado Slices
Corn Tortillas should be cut into 1/2-inch strips.
Cooked Chicken breasts should be cut up or shredded.
Use Monterey Jack or Chihuahua Cheese in this recipe.

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