28 diciembre 2012

Chicken Tortilla Soup

I have to say,,, I love Chicken Tortilla Soup from Applebees,, and everytime I think,,, I can do something better at home, and a cold winter day I decided to try, this is my version.
The Aztec soup, also known as tortilla soup is a traditional Mexican dish made ​​from strips of fried corn tortillas, which are dipped in a broth of crushed tomatoes with garlic and onion, seasoned with parsley and ground pepper tree,  served with pasilla chile, pork or chicken, avocado, cheese and cream.

    • 1 onion, chopped
      3 cloves garlic, minced 
      1 tablespoon olive oil
      2 teaspoons chili powder 
    • 1 teaspoon dried oregano
      1 can crushed tomatoes 
    • 1 (10.5 ounce) can condensed chicken broth 
    • 1 1/4 cups water
      1 cup whole corn kennels, cooked 
    • 1 (4 ounce) can chopped green chile peppers 
    • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
      Fried strips corn tortilla 
    • sliced avocado 
    • chopped green onions 


    1. fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 
    2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
    3. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
    4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.