This Mexican tortilla soup recipe is recommended because what better way to start your meal with a typical snack. Always keeping a slightly spicy touch and all the delicious elements that compose it.
Cook the whole chicken breast with bone in one and a half liters of water. Season with chicken bouillon powder, a little salt, epazote, celery, cilantro, and bay leaf. Remove the chicken and shred it; strain the broth.
Cut the tortillas into thin strips, set aside. Heat a skillet over medium heat and fry the tortillas, being careful not to burn them, remove them and place them on absorbent paper to remove excess fat. You can season them with salt and pepper if desired, set aside.
Heat another skillet over medium heat, add a little oil and sauté the garlic and onion (cook until they are translucent).
Incorporate the chopped tomato along with the pasilla chili. Mix and let it come to a boil. Strain the mixture and set aside.
Heat a pot over medium heat and add the chicken broth, incorporate the tomato mixture and cook until it thickens.
In a deep plate, serve the tortilla strips, shredded chicken, and the soup. Garnish with cream, cheese cubes, avocado, strips of pasilla chili, and cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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