Authentic Mexican Chicken Tortilla Soup
Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Cups
For the Soup
- 4 Roma Tomatoes roasted
- 2 Cloves of Garlic roasted
- 1/4 Onion roasted
- 1 Large Ancho Chili boiled and de-seeded.
- 5 Cups of Chicken Stock
- Salt and Pepper
- Avocado cubed
- Shredded Chicken
- Freshly fried tortilla strips
- Queso Fresco or other type of cheese
- Crema Table cream
Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
Let simmer for 25 minutes.
While the soup is simmering, fry the tortilla strips and set aside.
Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
Garnish with the avocado, crema, cheese, chopped cilantro, and lime.
Calories: 372kcal | Carbohydrates: 24g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 618mg | Potassium: 887mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2190IU | Vitamin C: 18.5mg | Calcium: 140mg | Iron: 1.5mg