Cinco de Mayo – Chicken Tortilla Soup

Here is a great recipe from Cinnamon Spice and Everything Nice . This one is perfect for Cinco de Mayo, plus it’s on Elizabeth’s list of “got to make soon” dinners! Visit the Cinnamon Spice and Everything Nice Blog for more wonderful recipes.

Chicken Tortilla Soup
(adapted from Foods and Flavors of San Antonio by
Gloria Chadwick, page 62)

Ingredients:

• 3 skinless, boneless chicken breast
• Sea salt and fresh cracked pepper
• fresh squeezed lime juice
• 2 tablespoons Canola oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 4 cups chicken broth
• 1 14.5 ounce can diced tomatoes, including juice
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon dried oregano
• 10 6″ corn tortillas
• 1 cup shredded sharp white or yellow cheddar
• lime slices, avocado, and sour cream for serving

Directions:

• Season your chicken breast with salt and pepper and a squeeze of lime juice. Grill until cooked through. Set aside to cool.

• In a deep, large, heavy-bottomed skillet or saucepan saute your onion in Canola oil until soft and translucent low-medium heat. Add garlic, cumin, and chile powder, saute for 3 or 4 more minutes.

• Shred chicken breast using your hands or two forks. Add to pan with broth, tomatoes, cilantro, and oregano.

• Dice four of the tortillas and add them to the soup. Bring the soup to a boil, reduce heat, cover and simmer for 20-25 minutes.

• While the soup is simmering cut your remaining six tortillas in half and then into 1/2″ wide strips. Place them on a cookie sheet that has been sprayed with baking spray and spray and lightly spray the tops of them. Bake on 350 degrees for about 5 minutes or until lightly browned and crispy.

• Serve soups with the cheddar, tortilla strips, lime slices, avocado and sour cream.